Mechanism of Action of Starch as a Tablet Disintegrant II Effect of Pepsin and Surfactants on Swelling of Starch Grains at 37°

Abstract

The study of the effects of the individual components of simulated gastric fluid USP on starch grain swelling is completed. There is no statistically significant swelling demonstrated by pepsin in the submersion medium when compared to simulated gastric fluid and distilled water. Surfactants demonstrated no significant effect on starch grain swelling over that of distilled water. Apparent effectiveness of surfactants in improving tablet disintegration in some cases is postulated as being due to an increase in the rate of wetting. In the same experiment, the significant differences observed between corn and amioca starches and the moisture contents of these two starches are postulated as being due to the initial size differences of the grains being maintained during the experiment. The study of the effects of the individual components of simulated gastric fluid USP on starch grain swelling is completed. There is no statistically significant swelling demonstrated by pepsin in the submersion medium when compared to simulated gastric fluid and distilled water. Surfactants demonstrated no significant effect on starch grain swelling over that of distilled water. Apparent effectiveness of surfactants in improving tablet disintegration in some cases is postulated as being due to an increase in the rate of wetting. In the same experiment, the significant differences observed between corn and amioca starches and the moisture contents of these two starches are postulated as being due to the initial size differences of the grains being maintained during the experiment.