Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients

Research output: Contribution to journalArticle


The formation of ordered structure, such as crystallites, in starch was studied by means of differential scanning calorimetry (DSC). The influence of time/temperature treatment and additives such as polyethylene glycol (PEG), bovine serum albumin (BSA) and a carbonate buffer on the formation was investigated. The experiments were planned with a CCC (Central Composite Circumscribed) design. For all three investigated systems it could be concluded that the incubation time at 6 °C was the decisive factor for the amount of ordered structure obtained during the incubation, while the incubation time at 37 °C was the decisive factor for the thermal stability of the crystallites as expressed by Ton, Tm and Tc. The additives seemed to mainly affect the nucleation phase of crystallization process. The additives decreased the time required in order to obtain a certain level of ordering in the incubated starch samples. The carbonate buffer decreased the amount of ordered structure in starch as judged by DSC enthalpy values, while increasing the melting temperature of these structures. The additives PEG and BSA lowered the melting temperatures of the starch in the systems but increased the enthalpy values. By optimization procedure a specific amount of ordered structure with desired thermal characteristics could be predicted.


  • Lidia Elfstrand
  • Ann-Charlotte Eliasson
  • Monica Jönsson
  • Malin Larsson
  • Anna Simpraga
  • Bernt Thelin
  • Marie Wahlgren
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering


  • Drug formulation, Time/temperature treatment, Recrystallization, Sodium carbonate, BSA (bovine serum albumin), Starch, PEG (polyethylene glycol)
Original languageEnglish
Pages (from-to)732-741
JournalCarbohydrate Polymers
Issue number4
Publication statusPublished - 2007
Publication categoryResearch