摘要
The aim of this work is to analyze the particle characteristics, such as shape, roundness and size, of starches extracted from Florencia and waxy maize hybrids. The micromeritics and structural properties of the samples were examined. The evaluation of flow properties, densification and compression behaviour of the powders was carried out. Physical parameters and swelling characteristics of tablets containing Florencia and waxy maize starch were also studied. Starch samples were compared with respect to their applicability as excipients in tablet formulation. The samples exhibited identical structure and similar particle characteristics. Maize starch extracted from the Florencia dent hybrid showed better flowability and compressibility in tableting experiments, which resulted in better mechanical tablet properties. With regard to utilization as a disintegrant, Florencia starch indicated rapid and intensive swelling and proved to act more effectively in the swelling process than waxy maize starch.
The aim of this work is to analyze the particle characteristics, such as shape, roundness and size, of starches extracted from Florencia and waxy maize hybrids. The micromeritics and structural properties of the samples were examined. The evaluation of flow properties, densification and compression behaviour of the powders was carried out. Physical parameters and swelling characteristics of tablets containing Florencia and waxy maize starch were also studied. Starch samples were compared with respect to their applicability as excipients in tablet formulation. The samples exhibited identical structure and similar particle characteristics. Maize starch extracted from the Florencia dent hybrid showed better flowability and compressibility in tableting experiments, which resulted in better mechanical tablet properties. With regard to utilization as a disintegrant, Florencia starch indicated rapid and intensive swelling and proved to act more effectively in the swelling process than waxy maize starch.
