Síntesis y caracterización del almidón oxidado para su posterior evaluación como agente aglutinante en tabletas

the oxidation of corn starch was studied to characterize it and assess it for possible use in the drug industry. an esperimental design allowed us to measure the effect of 3 variables: exidizing agent concentration (sedium permanganate in acid medium); starch concentration and reaction time. the three variables were significant. the oxidized starch was characterized by the determination of carboxyl and carbonyl group content; physico -chemical and reologic properties. in this regard, there were changes in the oxidized properties as compared to those of the natural starch. the number of carboxyl groups was statistically correlation to a reduction in viscosity and gelatinization temperature, and to a rise in swelling capacity.