Dynamic Vapor Sorption Properties of Sodium Starch Glycolate Disintegrants

• DOI: 10.1081/pdt-54448
• Publication Date: 2009-05-06T17:42:00Z
• Authors: Paul M. Young; Stephen Edge; John N. Staniforth; D. Fraser Steele; Robert Price
• Keywords: Potato starch

Dynamic vapor sorption (DVS) was used to determine the moisture properties of sodium starch glycolates. The results were compared similarly obtained data for potato starch, pregelatinized microcrystalline cellulose (MCC), and crystalline lactose. As expected, glycolates exhibit a large mass gain at 90% relative humidity (RH), other anhydroglucose-based excipients. However, capacities modified starches between 10%-70% RH similar. Analysis DVS using Brunauer-Emmett-Teller (BET) Guggenheim, Anderson, deBoer (GAB) theories obtain so-called monolayer (Xm), as showed that there an increasing Xm with apparent is probably related crystallinity, purity, surface area represents number accessibility amorphous anhydroglucose units present. value x(m) degree crystallinity or order determined by X-ray diffraction, suggesting can be further describe nature semi-crystalline polymers containing units, in particular chemically glycolate. Additionally, it appears capacity not dramatically affected presence type cross-linking carboxymethylation (in glycolates) gelatinization starch) superdisintegrant are consequence some water-structure interaction well beyond available hydration sites, represented x(m). Further evaluation structure excipients may aid development disintegrants solid dosage forms.