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Starch can be classified into amylose and amylopectin based on differences in the coiled helical structure of hydrogen bonds within the molecule. Amylose consists of an unbranched helical structure, while amylopectin is composed of 24 to 30 glucose residues linked end to end by α-1,4-glycosidic bonds, with branching chains formed by α-1,6-glycosidic bonds. Potato starch and wheat starch are commonly employed as pharmaceutical excipients. They are typically used as fillers, binders, or stabilizers, aiding in the formulation of specific drug dosage forms and enhancing drug stability.
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