Study of hydration of cross-linked high amylose starch by solid state 13C NMR spectroscopy

Starch is subjected to chemical treatments such as cross-linking or hydroxypropylation to meet the material requirements for food uses or controlled release in the pharmaceutical industries. In this work, two types of cross-linking formulations have been employed for the preparation of high amylose starch for use as an excipient for sustained drug release. The structural differences and chain dynamics of the modified starches in the dry and hydrated states have been compared by the use of variable contact time cross polarization-magic angle spinning solid state 13C NMR spectroscopy.

High amylose starch cross-linked by two methods is studied in the dry and hydrated states by solid state CP/MAS 13C NMR spectroscopy with variable contact times. The contribution of the polymorphs present in the starch is analyzed by the decomposition of the NMR spectra.Figure optionsDownload as PowerPoint slide