| 摘要 |
Capsules or micro-capsules for packaging and dosing pharmaceutical compositions comprise a vegetable protein. The protein has a molecular weight of at least 40 kD measured by size-exclusion HPLC, is water soluble and forms a clear aqueous solution, which forms a clear film on drying. The protein may be separated directly from an isolate or may be produced by a combination of hydrolysis and cross-linking reactions. Examples of suitable vegetable sources are listed. Plasticisers may be added to improved film properties, for example glycerine, sorbitol, xylitol or propylene glycol. |
