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    Pharmacognosy Assignment Starch

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    Abdul Basit
    Starch is a polymeric carbohydrate consisting of glucose monomers joined by glycosidic bonds. It exists as two types of molecules, amylose and amylopectin. Starches are mainly derived from corn or potato. Starches have various uses in pharmaceutical industries as excipients, diluents, disintegrants, glidants, and binders. As a disintegrant, starch absorbs water rapidly and allows tablets to disintegrate, releasing the active constituents. As a diluent, starch increases weight and improves content uniformity as it is pharmacologically inactive with weak reactivity. Special starches like HASCL-6 and pregel starch are also used for controlled drug release and increasing shelf life of frozen foods

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    Pharmacognosy Assignment Starch

    Uploaded by

    Abdul Basit
    378 views3 pages
    Starch is a polymeric carbohydrate consisting of glucose monomers joined by glycosidic bonds. It exists as two types of molecules, amylose and amylopectin. Starches are mainly derived from corn or potato. Starches have various uses in pharmaceutical industries as excipients, diluents, disintegrants, glidants, and binders. As a disintegrant, starch absorbs water rapidly and allows tablets to disintegrate, releasing the active constituents. As a diluent, starch increases weight and improves content uniformity as it is pharmacologically inactive with weak reactivity. Special starches like HASCL-6 and pregel starch are also used for controlled drug release and increasing shelf life of frozen foods

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    Types of starch Uses of starch Uses of starch in pharmaceutics

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    Starch is a polymeric carbohydrate consisting of glucose monomers joined by glycosidic bonds. It exists as two types of molecules, amylose and amylopectin. Starches are mainly derived from corn or potato. Starches have various uses in pharmaceutical industries as excipients, diluents, disintegrants, glidants, and binders. As a disintegrant, starch absorbs water rapidly and allows tablets to disintegrate, releasing the active constituents. As a diluent, starch increases weight and improves content uniformity as it is pharmacologically inactive with weak reactivity. Special starches like HASCL-6 and pregel starch are also used for controlled drug release and increasing shelf life of frozen foods

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    378 views3 pages

    Pharmacognosy Assignment Starch

    Uploaded by

    Abdul Basit
    Starch is a polymeric carbohydrate consisting of glucose monomers joined by glycosidic bonds. It exists as two types of molecules, amylose and amylopectin. Starches are mainly derived from corn or potato. Starches have various uses in pharmaceutical industries as excipients, diluents, disintegrants, glidants, and binders. As a disintegrant, starch absorbs water rapidly and allows tablets to disintegrate, releasing the active constituents. As a diluent, starch increases weight and improves content uniformity as it is pharmacologically inactive with weak reactivity. Special starches like HASCL-6 and pregel starch are also used for controlled drug release and increasing shelf life of frozen foods

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Pharmacognosy Assignment

    Starch:
    Starch is a polymeric carbohydrate consisting of numerous glucose
    monomer units joined by glycosidic bonds.

    Pure starch is a white, tasteless and odorless powder that is insoluble


    in cold water or alcohol. These are pharmacologically inactive and so are
    used mainly as excipients in pharmaceutical products.
    It consists of two types of molecules:
     Linear and Helical amylose.
     Branched Amylopectin.

    Source:
    Starches are mainly derived from corn or potato.
    Uses in Pharmaceutical Industries: (Drug Formulations)
    Starches are used in the
    pharmaceutical industry for a wide variety of reasons, such as an
    excipient, a tablet and capsule diluent, a tablet and capsule disintegrant,
    a glidant, or as binder
    As Disintegrant:
    Starch is one of the most commonly used tablet
    disintegrants at concentrations of 3–15% w/w.
    Disintegrants are those substances which enable tablets and capsules
    to break down into smaller fragments (dissolve) so that the drug can be
    released for absorption.
    Starches absorb water rapidly, hence allowing tablets to disintegrate
    appropriately hence enabling them to dissolve readily and releasing the
    active constituents of formulations.
    As Diluents:
    Diluents act as fillers in pharmaceutical tablets to increase
    weight and improve content uniformity.
    Starch is pharmacologically inactive and have very weak reactivity with
    various drugs so are widely used as diluents in the pharmaceutical
    products.
    Also, starch is used for the preparation of standardized triturates of
    colorants or potent drugs to facilitate subsequent mixing or blending
    processes in manufacturing operations.
    Starch is also used in dry-filled capsule formulations for volume
    adjustment of the fill matrix.
    As Binders:
    Starches are used in the formulation of solid oral dosage
    forms to hold the active pharmaceutical ingredient and inactive
    ingredients together in a cohesive mix.

    Special drug deliveries: (HASCL-6)


    High amylose starch cross-linked 6 (HASCL-6)
    derivatives were previously shown to control the release of drugs over
    20 h from monolithic tablets highly loaded (up to 60% drug) due to this
    starch is also used in special delayed drug deliveries.
    Pregel Starch:
    This starch is also used in food industries. The main role of
    pregel starch is to increase the shelf life of frozen foods.
    It provides consistency to final products, acts as a texture stabilizer
    and gives a crisp coating to baked goods.
    Pregel starch is ideal for both hot and cold systems.
    Resistant starch:
    Resistant starch is type of starch that escapes digestion in
    the small intestine of healthy individuals.
    High amylose starch from corn has a higher gelatinization temperature
    than other types of starch and retains its resistant starch content
    through baking, mild extrusion and other food processing techniques.
    It is used as an insoluble dietary fiber in processed foods such as
    bread, pasta, cookies, crackers, pretzels and other low moisture foods.

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