Sucrose- and formaldehyde-modified native starches as possible pharmaceutical excipients in tableting

Bulletin of the National Research Centre

Table 4 Thermal properties of starches modified with formaldehyde

Parameter	Thermal property (value) per % Wheat						Thermal property (value) per % Maize						Thermal property (value) per % Rice
Parameter	2.5%	5%	10%	20%	25%	40%	2.5%	5%	10%	20%	25%	40%	2.5%	5%	10%	20%	25%	40%
Various concentrations of the cross-linking agent used
A	42.70	39.0	42.0	28.90	43.40	34.70	38.5	37.6	39.6	33.3	38.4	40.6	23.4	28.8	30.16	29.57	31.4	24.5
B	39.00	48.5	41.60	30.40	69.50	50.10	41.4	43.2	44.6	55.1	47.3	45.9	32.7	35.5	31.27	32.15	38.1	25.1
C	5.37	8.21	2.35	6.47	42.29	14.06	5.58	11.47	19.39	27.83	23.5	7.13	20.12	18.19	15.23	8.61	10.27	13.87
D	300.1	304.5	310.6	299.50	284.30	297.10	291.1	297.6	302.3	297.6	298.8	298.2	173.2	184.2	196.8	224.5	239.7	266.7
E	− 0.39	− 0.119	− 1.007	2.15	− 1.43	0.14	0.97	1.02	1.04	0.34	0.73	0.64	− 4.97	− 5.87	− 7.34	− 2.17	− 1.29	2.26

KEY: A = Tg Onset temp (°C); B = Tg Endset temp (°C); C = ∆H (Delta Cp) (J/ (gk)); D = *Melting/EndothermicPeak Temperature (°C); E = Peak intensity (m/N/mg); Tg = Glass Transition; ∆H = Energy change