Water Sorption Behavior and Swelling Characteristics of Starches Subjected to Dielectric Heating
The aim of this study was to investigate the effects of microwave irradiation and storage on the moisture content, adsorption behavior and swelling properties of potato (B-type) and maize starches (A-type). Volumetric heating resulted in reversible moisture loss from both types of samples. The cryst...
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| Veröffentlicht in: | Pharmaceutical development and technology 2007-01, Vol.12 (6), p.555-561 |
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| creator | Szepes, Anikó Szabó-Révész, Piroska Mohnicke, Mandy |
| description | The aim of this study was to investigate the effects of microwave irradiation and storage on the moisture content, adsorption behavior and swelling properties of potato (B-type) and maize starches (A-type). Volumetric heating resulted in reversible moisture loss from both types of samples. The crystallinity of potato starch was decreased, whereas its water retention capacity and swelling power were increased irreversibly, and its swelling capacity was increased reversibly by the thermal process applied. The corresponding parameters of maize starch were not influenced significantly by dielectric heating; this may be related to its special structure resulting in the thermal resistance of this polymer. Our results allow the conclusion that microwave irradiation offers an appropriate and selective alternative for the physicochemical modification of potato starch. In consequence of its low susceptibility to thermal processes, maize starch may be used for the microwave drying of pharmaceutical formulations containing starch. |
| doi_str_mv | 10.1080/10837450701558079 |
| format | Article |
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Volumetric heating resulted in reversible moisture loss from both types of samples. The crystallinity of potato starch was decreased, whereas its water retention capacity and swelling power were increased irreversibly, and its swelling capacity was increased reversibly by the thermal process applied. The corresponding parameters of maize starch were not influenced significantly by dielectric heating; this may be related to its special structure resulting in the thermal resistance of this polymer. Our results allow the conclusion that microwave irradiation offers an appropriate and selective alternative for the physicochemical modification of potato starch. In consequence of its low susceptibility to thermal processes, maize starch may be used for the microwave drying of pharmaceutical formulations containing starch.</description><identifier>ISSN: 1083-7450</identifier><identifier>EISSN: 1097-9867</identifier><identifier>DOI: 10.1080/10837450701558079</identifier><identifier>PMID: 18161628</identifier><language>eng</language><publisher>New York, NY: Informa UK Ltd</publisher><subject>Adsorption ; Biological and medical sciences ; Diffusion ; General pharmacology ; Hot Temperature ; Medical sciences ; microwave ; Microwaves ; moisture uptake ; Pharmaceutical technology. Pharmaceutical industry ; Pharmacology. Drug treatments ; Solanum tuberosum - chemistry ; starch ; Starch - chemistry ; Starch - radiation effects ; swelling ; Water - chemistry ; X-Ray Diffraction ; Zea mays - chemistry</subject><ispartof>Pharmaceutical development and technology, 2007-01, Vol.12 (6), p.555-561</ispartof><rights>2007 Informa UK Ltd All rights reserved: reproduction in whole or part not permitted 2007</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-9d3d2337c3ab1f441563c45b9185a33f56487bb9276435da83585eb10e1f34633</citedby><cites>FETCH-LOGICAL-c434t-9d3d2337c3ab1f441563c45b9185a33f56487bb9276435da83585eb10e1f34633</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.1080/10837450701558079$$EPDF$$P50$$Ginformaworld$$H</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.1080/10837450701558079$$EHTML$$P50$$Ginformaworld$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,59647,59753,60436,60542,61221,61256,61402,61437</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19972264$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18161628$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Szepes, Anikó</creatorcontrib><creatorcontrib>Szabó-Révész, Piroska</creatorcontrib><creatorcontrib>Mohnicke, Mandy</creatorcontrib><title>Water Sorption Behavior and Swelling Characteristics of Starches Subjected to Dielectric Heating</title><title>Pharmaceutical development and technology</title><addtitle>Pharm Dev Technol</addtitle><description>The aim of this study was to investigate the effects of microwave irradiation and storage on the moisture content, adsorption behavior and swelling properties of potato (B-type) and maize starches (A-type). Volumetric heating resulted in reversible moisture loss from both types of samples. The crystallinity of potato starch was decreased, whereas its water retention capacity and swelling power were increased irreversibly, and its swelling capacity was increased reversibly by the thermal process applied. The corresponding parameters of maize starch were not influenced significantly by dielectric heating; this may be related to its special structure resulting in the thermal resistance of this polymer. Our results allow the conclusion that microwave irradiation offers an appropriate and selective alternative for the physicochemical modification of potato starch. In consequence of its low susceptibility to thermal processes, maize starch may be used for the microwave drying of pharmaceutical formulations containing starch.</description><subject>Adsorption</subject><subject>Biological and medical sciences</subject><subject>Diffusion</subject><subject>General pharmacology</subject><subject>Hot Temperature</subject><subject>Medical sciences</subject><subject>microwave</subject><subject>Microwaves</subject><subject>moisture uptake</subject><subject>Pharmaceutical technology. Pharmaceutical industry</subject><subject>Pharmacology. Drug treatments</subject><subject>Solanum tuberosum - chemistry</subject><subject>starch</subject><subject>Starch - chemistry</subject><subject>Starch - radiation effects</subject><subject>swelling</subject><subject>Water - chemistry</subject><subject>X-Ray Diffraction</subject><subject>Zea mays - chemistry</subject><issn>1083-7450</issn><issn>1097-9867</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kM1u1DAURi0Eou3AA7BB3sAuYMd2bAs2MBSKVInFgFiGG8chHmXi4dqh6tvj0QyqEFI3_pHPufr8EfKMs1ecGfa6LEJLxTTjShmm7QNyzpnVlTWNfng4G1EdgDNykdKWMW4sU4_JGTe84U1tzsmP75A90k3EfQ5xpu_9CL9DRApzTzc3fprC_JOuR0BwBQwpB5doHOgmA7rRJ7pZuq0vbz3NkX4IfioXDI5eecjFfUIeDTAl__S0r8i3j5df11fV9ZdPn9fvrisnhcyV7UVfC6GdgI4PUnLVCCdVZ7lRIMSgGml019laN1KoHoxQRvmOM88HIRshVuTlce4e46_Fp9zuQnIlP8w-LqltbClDKl1AfgQdxpTQD-0eww7wtuWsPdTa_ldrcZ6fhi_dzvd3xqnHArw4AZAcTAPC7EK646zVdV2Sr8jbIxfmIeIObiJOfZvhdor4VxL35Xjzjz56mPLoAH27jQvOpeB7fvEH7J-kFw</recordid><startdate>20070101</startdate><enddate>20070101</enddate><creator>Szepes, Anikó</creator><creator>Szabó-Révész, Piroska</creator><creator>Mohnicke, Mandy</creator><general>Informa UK Ltd</general><general>Taylor & Francis</general><general>Informa Healthcare</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20070101</creationdate><title>Water Sorption Behavior and Swelling Characteristics of Starches Subjected to Dielectric Heating</title><author>Szepes, Anikó ; Szabó-Révész, Piroska ; Mohnicke, Mandy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-9d3d2337c3ab1f441563c45b9185a33f56487bb9276435da83585eb10e1f34633</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Adsorption</topic><topic>Biological and medical sciences</topic><topic>Diffusion</topic><topic>General pharmacology</topic><topic>Hot Temperature</topic><topic>Medical sciences</topic><topic>microwave</topic><topic>Microwaves</topic><topic>moisture uptake</topic><topic>Pharmaceutical technology. Pharmaceutical industry</topic><topic>Pharmacology. Drug treatments</topic><topic>Solanum tuberosum - chemistry</topic><topic>starch</topic><topic>Starch - chemistry</topic><topic>Starch - radiation effects</topic><topic>swelling</topic><topic>Water - chemistry</topic><topic>X-Ray Diffraction</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Szepes, Anikó</creatorcontrib><creatorcontrib>Szabó-Révész, Piroska</creatorcontrib><creatorcontrib>Mohnicke, Mandy</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Pharmaceutical development and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Szepes, Anikó</au><au>Szabó-Révész, Piroska</au><au>Mohnicke, Mandy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water Sorption Behavior and Swelling Characteristics of Starches Subjected to Dielectric Heating</atitle><jtitle>Pharmaceutical development and technology</jtitle><addtitle>Pharm Dev Technol</addtitle><date>2007-01-01</date><risdate>2007</risdate><volume>12</volume><issue>6</issue><spage>555</spage><epage>561</epage><pages>555-561</pages><issn>1083-7450</issn><eissn>1097-9867</eissn><abstract>The aim of this study was to investigate the effects of microwave irradiation and storage on the moisture content, adsorption behavior and swelling properties of potato (B-type) and maize starches (A-type). Volumetric heating resulted in reversible moisture loss from both types of samples. The crystallinity of potato starch was decreased, whereas its water retention capacity and swelling power were increased irreversibly, and its swelling capacity was increased reversibly by the thermal process applied. The corresponding parameters of maize starch were not influenced significantly by dielectric heating; this may be related to its special structure resulting in the thermal resistance of this polymer. Our results allow the conclusion that microwave irradiation offers an appropriate and selective alternative for the physicochemical modification of potato starch. In consequence of its low susceptibility to thermal processes, maize starch may be used for the microwave drying of pharmaceutical formulations containing starch.</abstract><cop>New York, NY</cop><pub>Informa UK Ltd</pub><pmid>18161628</pmid><doi>10.1080/10837450701558079</doi><tpages>7</tpages></addata></record> |
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| ispartof | Pharmaceutical development and technology, 2007-01, Vol.12 (6), p.555-561 |
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| source | MEDLINE; Taylor & Francis Medical Library - CRKN; EBSCO Business Source Complete; Taylor & Francis Journals Complete |
| subjects | Adsorption Biological and medical sciences Diffusion General pharmacology Hot Temperature Medical sciences microwave Microwaves moisture uptake Pharmaceutical technology. Pharmaceutical industry Pharmacology. Drug treatments Solanum tuberosum - chemistry starch Starch - chemistry Starch - radiation effects swelling Water - chemistry X-Ray Diffraction Zea mays - chemistry |
| title | Water Sorption Behavior and Swelling Characteristics of Starches Subjected to Dielectric Heating |
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