| Application |
Starch can be categorized 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, whereas 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. Pregelatinized starch is a specially treated starch that readily dissolves in cold water to form a colloid. This type of starch is commonly employed as a disintegrant in pharmaceutical tablet formulations, facilitating the rapid release of active ingredients upon oral administration.
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