starchy affair

[gtma]

Could someone please provide me with some of the properties of starch (as excipient) that can affect the dissolution of a tablet. Or could you please refer me to a literature source. What are some common properties tested for starch (excipient) to ensure similar dissolution profile? How significant does the ratio of pectin to amylose has to be to affect the dissolution profile (f2)? How different does the contact angle of the excipient has to be to affect the dissolution profile? How can you decrease the "gumminest" of starch in water/media without the use of enzyme?

[JSantamaria]

We had experienced problems in dissolutions that initialy seems to be caused by the desintegrant, but with some assays we see that the combination between active drug from a particular manufacturer with Na Crosscarmellose and ,in greater extension, with PVP reticulated, probably caused accumulation of the tablets residues in the bottom of the vessel, the "cone effect". Please read the thread about it in DDG.