Dominique M.R. Georget

Plasticization of zein: a thermomechanical, FTIR, and dielectric study.

Zein, the main seed storage protein of maize, has been widely studied as a possible source of material for the production of biodegradable plastic films. Plasticization of zein is critical to make functional films. While there have been a number of publications which report the behavior of systems with a wide variety of plasticizers, there have been few which attempt to examine the interactions of protein and plasticizer at the molecular level. In this paper, we report on the plasticizing effects of water, glycerol, and 2-mercaptoethanol, which were examined by a combination of spectroscopy (FTIR and dielectric) and thermomechanical methods. The results suggest that both water and glycerol are adsorbed onto the protein and form hydrogen bonds with the amide groups. The plasticizer then builds up in patches on the protein surface. 2-Mercaptoethanol only exhibited a weak plasticizing effect due probably to disulfide bond breaking.

A study on maize proteins as a potential new tablet excipient

This investigation has examined the use of zein proteins from maize as the major component in oral controlled-release tablets, such formulations often being required to improve patient compliance. Tablets containing ground zein proteins, calcium hydrogen orthophosphate, polyvinyl pyrrolidone, theophylline and magnesium stearate were produced by wet granulation and compression on a single station tablet press and were compared to directly compressed tablets based on zein proteins, calcium hydrogen orthophosphate and theophylline. Non invasive techniques such as Fourier Transform infrared spectroscopy and Fourier Transform Raman spectroscopy were employed to investigate any changes in the secondary structure of zein proteins during tablet production. Random coils, alpha helices and beta sheets predominated and their relative content remained unaffected during grinding, wet granulation and compression, indicating that formulations based on zeins will be robust, i.e. insensitive to minor changes in the production conditions. Drug release from the tablets was studied using a standard pharmacopoeial dissolution test. Dissolution profiles in water, 0.1M HCl (pH=1) and phosphate buffer (pH=6.8) show that only a limited amount of theophylline was released after 4.5h, suggesting that zein proteins could act as a potential vehicle for oral controlled drug release. Analysis of the theophylline release profiles using the Peppas and Sahlin model reveals that diffusion and polymer relaxation occurred in acidic (pH=1) and buffered (pH=6.8) conditions for wet granulated tablets, whereas diffusion was predominant in directly compressed tablets. In conclusion, the present study has shown that zeins can be successfully used as a pharmaceutical excipient, and in particular as a matrix in monolithic controlled release tablets.

The effects of iodine on kidney bean starch: Films and pasting properties

In the present study the effect of iodine on the structural characteristics (by infrared spectroscopy and X-ray) of films made from kidney bean starch was evaluated. The pasting properties as affected by iodine and glycerol were also evaluated. Kidney bean starch showed C-type (mixture of A- and B-type) crystalline structure, the conversion of starch into films resulted into reduction in intensity of diffractograms. The starch powder FTIR spectra had peaks centered at 1020 and 995 cm(-1) with a higher intensity at 1020 cm(-1), which is consistent with a partially crystalline material since fully crystalline material show similar intensity peaks centered around 1020 and 1006 cm(-1). Films without iodine showed one main peak centered around 1000 cm(-1) consistent with a disordered state similar to that in gelatinized starch. Iodine addition gradually increased the intensity of the bands around 1020 cm(-1) consistent with the formation of more ordered conformation similar to that in the crystalline material. Iodine encourages the formation of helical structures, however, the formation of crystalline material cannot be inferred. The increasing amounts of iodine up to 0.33% level progressively increased the peak-, through- and breakdown-viscosity. Iodine beyond 0.33% level gradually decreased peak-, trough-, breakdown- and setback-viscosity. Pasting temperature gradually increased with the increase in iodine.