Application of Synergism and Variation in Ionic Compatibilities within a Hydrophilic Polymeric Sodium Starch Glycolate-Kappa-Carrageenan Combination: Textural Profiling of the Suspension Behavior

摘要

The advantages of starch-carrageenan gel systems have been demonstrated in numerous applications.The exploitation of this functional synergism could provide improvements in the textural properties of a pharmaceutical suspension when prepared employing a combination of the two polymers rather than use of either one alone.This study characterized the influence of kappa-carrageenan (kappa C) on the textural properties of sodium starch glycolate (SSG) through analysis of the textural profiles following force-displacement testing.The effect of gel-inducing or gel-strengthening cations on the textural behavior of SSG-kappa C gel systems was also elucidated.The determination of the rate of gelation,as well as the final viscosity of the SSG-kappa C systems was conducted and correlated with the textural properties of the systems.The presence of kappa G in the gel systems significantly increased several textural properties,such as,compressibility (p = 0.002),adhesivity (p = 0.001) and the final viscosity (p = 0.021) of the gels.These properties can be exploited through KC's function as a suspending and gelling agent to improve the textural and gel-forming properties of soluble starches,such as,SSG through the establishment of a three-dimensional gel network.Because of the availability of sodium ions in SSG,its combination with kappa C may confer the additional advantage of promoting helix formation and gelation.Neither the presence of gel-inducing nor gel-strengthening cations significantly improved the textural properties of the gel systems (p> 0.050).The resultant systems,particularly those incorporating the gel-inducing potassium cation,had a heterogenous consistency;they were dense,turbid gels exhibiting water expulsion or syneresis.