Effect of substitution degree of hydroxypropyl starch on properties of vacant capsules
WANG Xiang-feng
ZHANG Jia-wei
SHUAI Fang-wen
LI Hui-yu
Abstract：Objective:To study the effect of different substitution degrees of hydroxypropyl starch on the properties of vacant capsules.Methods:Vacant capsules were prepared using hydroxypropyl starch by sequential processes inlcuding sol preparing,sheet stamping,cutting,and superposition.The effect of different substitution degrees of hydroxypropyl starch on the properties of vacant capsules was studied.Results:With the increase of the substitution degree of hydroxypropyl starch,the viscosity of the starch gel,forming time,thickness,elongation at break,hydroscopicity and disintegration time of vacant capsules increased,but the breaking strength decreased.Conclusion:When the substitution degree of hydroxypropyl starch is 1.5％ to 4.6％,the quality of vacant capsules complies with the Chinese Pharmacopoeia.When the substitution degree is 2.3％,the property of vacant capsules of hydroxypropyl starch is the best.
Keywords：hydroxypropyl starchessubstitution degreevacant capsules
Publication Date：2017-01-01
Online Publishing Date：2026-08-14(First online date of this platform, not the publication date of the document)
Pages：5( 2984-2988 )