Abstract Soft-shell capsules are prepared herein using hydroxypropyl starches from different botanical sources (maize, waxy maize, potato, and cassava) as a replacement for animal-based materials such as gelatin. The physical, mechanical, and morphological properties of the starch films are characterized to investigate the possibility of manufacturing soft-shell capsules. Starch films originating from tubers, including potato and cassava, exhibit higher tensile strength, resulting in higher hardness of the soft-shell capsules compared to those originating from maize and waxy maize starches. None of the starch-based soft-shell capsules broke in a brittleness test, and there are no distortion defects in the seams that seal the capsules. Disintegration and stability tests over six months show that although the soft-shell capsules manufactured from maize and potato starch disintegrate faster than those from waxy maize and cassava starch, all of the capsules disintegrate within 1200 s, which is acceptable for commercial application.

中文翻译：

---

用不同植物来源的羟丙基淀粉配制的植物软壳胶囊的物理和机械性能

摘要 本文使用来自不同植物来源（玉米、糯玉米、马铃薯和木薯）的羟丙基淀粉作为动物性材料（如明胶）的替代品制备软壳胶囊。表征淀粉膜的物理、机械和形态特性以研究制造软壳胶囊的可能性。源自马铃薯和木薯等块茎的淀粉薄膜具有更高的拉伸强度，与源自玉米和蜡质玉米淀粉的淀粉薄膜相比，软壳胶囊的硬度更高。在脆性测试中，淀粉基软壳胶囊均未破裂，密封胶囊的接缝处也没有变形缺陷。