Starch contains two polymers: amylose and amylopectin. Amylose is a linear molecule with strong intermolecular binding forces. It is insoluble in cold water, but swells and disintegrates strongly when exposed to water. Amylopectin is a branched molecule soluble in cold water and used as a binder in wet granulation.Pre-gelatinized starchHow does it come about,Pre-gelatinized starchWhat is its function?

It is currently generally believed that the structure of starch granules is composed of radially arranged microcrystals, most of which are composed of amylopectin, while linear amylose partially penetrates the granules in a disordered state. The two starches are tightly bound together to form a special spherical crystal structure. As long as there is sufficient energy, usually 90-100°C hot water, the binding force between starch crystals can be overcome, that is, ordinary starch can be cooked into starch paste.Pre-gelatinized starchAlso known as fully pre-gelatinized starch, compared with ordinary starch, it has better compressibility and fluidity, so it is also called compressible starch. It no longer contains amylose, it is all amylopectin, and it is completely soluble in cold water. Granulation does not require hot water to make starch paste, but it also loses the disintegration ability of ordinary starch. Partially pre-gelatinized starch retains some amylose. After the pre-gelatinized starch is made into pulp, the two components combine to release the amylopectin inside the starch granules to achieve adhesion, while the amylose inside the ungelatinized starch granules has a strong disintegration effect, so that the partially pre-gelatinized starch has both fluidity and compressibility, and has both adhesion and disintegration functions.

Therefore, by controlling the gelatinization process and gelatinization ratio of starch, different adhesion and disintegration properties can be obtainedPre-gelatinized starchExcipients. Due to the strict control of the pre-gelatinization rate, its adhesion and disintegration properties are relatively stable.