Preparation and characteristic of gelatine/oxidized corn starch and gelatin/corn starch blend microspheres

Hui Chen, Zhi Hua Shan, Meng Wai Woo, Xiao Dong Chen

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Combinations of gelatin (G) and oxidized corn starch (OCS) were explored as a new microcapsule composite for single droplet spray drying. The blending solutions property, gel time, transparency and viscosity of G/CS (corn starch) and G/OCS blend solutions were compared at different ratios (10:0;9:1;8:2;7:3;6:4;5:5) and concentrations(1% wt; 3% wt; 5% wt). The drying and dissolution behaviors of composite droplet have been studied using the single droplet drying technique. Possible reaction mechanisms in the composite blend were elucidated by SEM and FTIR techniques. Blends solutions of G/OCS showed longer Gel time, higher transparency and lower viscosity; further displayed faster dissolution rate than that of G/CS under similar conditions. This was attributed to the formed Schiff base between the aldehyde group of OCS and amino group of G which improved the compatibility between G and OCS. All results indicated that the composites could be prepared with excellent properties by G/OCS (6:4) which would overcome some disadvantage such as thermodynamic incompatibility and phase separation by G/CS.

Original languageEnglish
Pages (from-to)326-334
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume94
Issue numberPart A
DOIs
Publication statusPublished - 1 Jan 2017

Keywords

  • Gelatin
  • Corn starch
  • Oxidized corn starch

Cite this

Chen, Hui ; Shan, Zhi Hua ; Woo, Meng Wai ; Chen, Xiao Dong. / Preparation and characteristic of gelatine/oxidized corn starch and gelatin/corn starch blend microspheres. In: International Journal of Biological Macromolecules. 2017 ; Vol. 94, No. Part A. pp. 326-334.
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abstract = "Combinations of gelatin (G) and oxidized corn starch (OCS) were explored as a new microcapsule composite for single droplet spray drying. The blending solutions property, gel time, transparency and viscosity of G/CS (corn starch) and G/OCS blend solutions were compared at different ratios (10:0;9:1;8:2;7:3;6:4;5:5) and concentrations(1{\%} wt; 3{\%} wt; 5{\%} wt). The drying and dissolution behaviors of composite droplet have been studied using the single droplet drying technique. Possible reaction mechanisms in the composite blend were elucidated by SEM and FTIR techniques. Blends solutions of G/OCS showed longer Gel time, higher transparency and lower viscosity; further displayed faster dissolution rate than that of G/CS under similar conditions. This was attributed to the formed Schiff base between the aldehyde group of OCS and amino group of G which improved the compatibility between G and OCS. All results indicated that the composites could be prepared with excellent properties by G/OCS (6:4) which would overcome some disadvantage such as thermodynamic incompatibility and phase separation by G/CS.",
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Preparation and characteristic of gelatine/oxidized corn starch and gelatin/corn starch blend microspheres. / Chen, Hui; Shan, Zhi Hua; Woo, Meng Wai; Chen, Xiao Dong.

In: International Journal of Biological Macromolecules, Vol. 94, No. Part A, 01.01.2017, p. 326-334.

Research output: Contribution to journalArticleResearchpeer-review

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