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Table 5 Thermal properties of starches modified with sucrose

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

Parameter Thermal property (value) per %
Maize
Thermal property (value) per %
Rice
2.5% 5% 10% 20% 25% 40% 2.5% 5% 10% 20% 25% 40%
Various concentrations of the cross-linking agent used             
 Tg Onset temp (°C) 37.3 33.7 62.9 3.9 ND 40.8 47.0 28.1 22.3 17.9 14.7 10.8
 Tg Endset temp (°C) 13.1 55.5 73.8 65.4 ND 29.8 50.4 40.7 37.2 31.9 27.6 19.5
 ∆H (Delta Cp) (J/(gk)) 0.294 16.55 4.96 163.30 ND 3.642 14.77 18.88 20.54 23.82 29.63 32.28
 Melting/Endothermic (Peak Temp) (°C) 297.4 281.7 294.7 273.4 ND 215.1 239.3 209.1 187.1 188.5 274.1 222.1
 Peak intensity (m/N/mg) − 0.25 − 0.90 − 0.52 − 2.65 ND − 0.52 − 2.20 − 3.65 − 2.25 − 3.81 − 3.20 − 3.90
  1. KEY: Tg = Glass Transition; ∆H = Energy change; ND = Not determined