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Low-viscosity starch glue for preparing starch capsules as well as preparation method and application of low-viscosity starch glue

A technology of starch capsules and starch glue, which is applied in the directions of capsule delivery, medical preparations with inactive ingredients, pharmaceutical formulations, etc., can solve the problems such as the inability to meet the standard requirements of hollow capsules, and achieves reduction of equipment investment costs, simple and feasible process, and improvement of The effect of structure and properties

Inactive Publication Date: 2014-06-04
QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the capsule production process has strict requirements on the physical properties of the glue. A capsule film with suitable fluidity must be formed under certain conditions of suitable temperature, viscosity and gelatinity, and the thickness of the capsule shell can only be made under strict process and structural control. The strength and strength conform to the national standard. The starch glue preparation technology is closely related to the quality of the hollow capsule. If the selection and control are improper, it will not be able to meet the standard requirements of the hollow capsule.

Method used

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  • Low-viscosity starch glue for preparing starch capsules as well as preparation method and application of low-viscosity starch glue
  • Low-viscosity starch glue for preparing starch capsules as well as preparation method and application of low-viscosity starch glue
  • Low-viscosity starch glue for preparing starch capsules as well as preparation method and application of low-viscosity starch glue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] In a 180L reactor, add 100L distilled water, 1.2 parts of sorbitol, and 0.8 parts of carrageenan, heat it to 40°C and stir for 30 minutes to completely dissolve it, then raise the temperature to 70°C (at this temperature, the carrageenan dissolves quickly and fully) , stir mechanically at this temperature for 30 minutes to fully dissolve, add 8 parts of cornstarch, stir at a speed of 400r / min, slowly raise the temperature to 90°C until stirring for 80 minutes, lower the temperature to 65°C, and weigh 0.06 parts of α-amylase Add it into the glue, keep the temperature and continue to stir at 400r / min for 45 minutes, quickly add 460mL1mol / L sodium hydroxide, and increase the temperature to 85°C (experiments found that the air bubbles are more clean at high temperatures), Stir for 10 minutes to inactivate the enzyme, then quickly add 460uL of 1mol / L dilute hydrochloric acid to neutralize NaOH, add 0.2 parts of hydroxypropyl cellulose, stir until uniform, lower the temperatur...

Embodiment 2

[0063] In a 180L reaction kettle, add 100L distilled water, 1.2 parts of sorbitol, 0.6 gellan gum + 0.2 parts of carrageenan, heat to 50°C, heat and stir for 30 minutes to dissolve completely, raise the temperature to 70°C, and mechanically Stir for 30 minutes to fully dissolve, add 10 parts of amylose, stir at a speed of 400r / min, slowly raise the temperature to 100°C until stirring for 80 minutes, then lower the temperature to 65°C, weigh 0.06 parts of α-amylase and add it to the glue During the process, keep the temperature and continue to stir at 400r / min for 45min, quickly add 460mL of 1mol / L sodium hydroxide, and increase the temperature to 85°C (experiments have found that the air bubbles are discharged more cleanly at high temperatures), and stir for 10min to make the enzyme Inactivate, then quickly add 460mL of 1mol / L dilute hydrochloric acid to neutralize NaOH, add 0.2 parts of hydroxypropyl cellulose, stir until uniform, reduce the temperature of the glue to 70°C and...

Embodiment 3

[0067] In a 180L reaction kettle, add 100L distilled water, 1.8 parts of glycerin, and 1 part of carrageenan, heat it to 60°C and stir for 30 minutes to completely dissolve it, raise the temperature to 70°C, and mechanically stir for 30 minutes at this temperature to fully dissolve, add 8 parts of amylose, stirred at a speed of 400r / min, slowly raised the temperature to 100°C until stirred for 80 minutes, lowered the temperature to 65°C, weighed 0.06 parts of α-amylase and added it to the glue, kept the temperature and Continue to stir for 45 minutes at 400r / min, quickly add 460mL1mol / L sodium hydroxide, and at the same time raise the temperature to 85°C (experiments have found that the air bubbles are discharged more cleanly at high temperatures), stir for 10min to inactivate the enzyme, and then quickly add 460mL1mol / L dilute hydrochloric acid to neutralize NaOH, add 0.2 parts of hydroxypropyl cellulose, stir until uniform, lower the temperature of the glue solution to 70°C ...

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Abstract

The invention discloses low-viscosity starch glue for preparing starch capsules as well as a preparation method and an application of the low-viscosity starch glue. According to the preparation method disclosed by the invention, a starch structure is sheared through amylase for the first time in a process of preparing the starch glue, thus preparing starch glue that viscosity is reduced to 1000-7000cps. Furthermore, the invention provides a preparation method of the low-viscosity starch glue, wherein the low-viscosity starch glue is prepared from starch or modified starch, gel and a plasticizer through such steps as dissolving at a low temperature, gelatinizing at a high temperature and enzymatically hydrolyzing at an intermediate temperature to control viscosity. To improve strength of the low-viscosity starch glue, the method disclosed by the invention initiates a way of adding a starch glue enhancer to the starch glue, so that tensile strength of the starch glue can reach 15-40MPa. The prepared starch glue disclosed by the invention is applicable to automatic production of various hollow capsules.

Description

technical field [0001] The invention relates to a new material used for producing capsules, in particular to a low-viscosity starch glue used for preparing starch capsules, and also relates to a preparation method and application of the starch glue. Background technique [0002] At present, the main raw material of the capsule shell of the used capsules for preparing medicines and health products is animal gelatin. [0003] The molecular structure of gelatin makes it have some disadvantages in application, for example, it is easy to cross-link with drugs containing aldehydes, reducing sugar-syl compounds and vitamin C, which not only affects the disintegration of capsules, but also affects the stability of drugs; long-term storage at low temperature It becomes brittle in a humid environment, which can easily lead to broken capsules, etc. Furthermore, gelatin capsules of animal origin are strongly ostracized by certain populations due to belief and religious aspects. [000...

Claims

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Application Information

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IPC IPC(8): C08L3/02C08L3/12C08L3/08C08L5/00C08L1/28C08K5/053C08K3/34A61K47/36A61K47/38A61K9/48C12P19/14C12P19/22C12P19/04
Inventor 姜义军牟新东孙载明
Owner QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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