From starch to starch microspheres: Factors controlling the microspheres quality

Research output: Contribution to journalArticle


Starch microparticle is a dosage form suitable for encapsulation of protein drugs. The microparticle characteristics can be influential factors for consecutive sustained drug release from the starch matrix and impact its ability to be coated by poly(D,L-lactide-co-glycolide). In this study, six types of starch microparticles were investigated and characterized. Desired qualities of the microspheres such as spherical form of the particles, well-defined and sharp particle contours were coincident with coarse surface morphology, sharp and distinct peaks in DSC and X-ray graphs. It was concluded that the quality of the starch microparticles was influenced by molecular properties of the starch material as well as type of buffer, and these factors were related to recrystallization kinetics, amount and quality of ordered/crystalline structure of final starch microspheres and their microscopic appearance.


  • Lidia Elfstrand
  • Ann-Charlotte Eliasson
  • Monica Jönsson
  • Mats Reslow
  • Marie Wahlgren
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering


  • quality, product, microscopic appearance, starch microspheres, crystallinity
Original languageEnglish
Pages (from-to)381-390
Issue number8
Publication statusPublished - 2006
Publication categoryResearch

Bibliographic note

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Division of Nursing (Closed 2012) (013065000)