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Characterization of tradition Chinese medicine (TCM) starch for potential cosmetics industry application
Author(s) -
Xia Yuzhuo,
Gao Wenyuan,
Wang Haiyang,
Jiang Qianqian,
Li Xia,
Huang Luqi,
Xiao Peigen
Publication year - 2013
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201200153
Subject(s) - paeonia lactiflora , starch , amylose , paeonia suffruticosa , crystallinity , food science , chemistry , curcuma , granule (geology) , traditional medicine , botany , materials science , crystallography , biology , medicine , alternative medicine , pathology , composite material
Traditional Chinese medicines (TCMs), Paeonia suffruticosa Andr. (PSA), Paeonia lactiflora Pall. (PLP), and Curcuma phaeocaulis Val. (CPV) all contained abundant starch in tubers, which have usually been discard as waste in the pharmaceutical industry. In this paper, the intrinsic properties of three TCM starches were studied and the structure–property relationships were analyzed, on the purpose of exploring new starch resource for food and non‐food industries. PSA starch with the highest amylose (AM) content showed the lowest water binding capacity (WBC), while the CPV starch showed the contrary. Moreover, the starches differed in granule shape and size. The PSA and PLP starches had larger spherical or elliptic granules, whereas CPV starch possessed the smallest granules in large number among the three starches. PSA starch displayed the typical C‐type diffraction pattern, while the PLP and CPV starches were classified as A‐type pattern. The degrees of crystallinity of the three TCM starches were about 22.8, 16.6, and 24.2%, respectively. The starch separated from CPV indicated the highest transition temperatures ( T o , T p , and T c ) and gelatinization temperature range ( R ) value with lowest peak height indices (PHI), whereas PLP starch showed the lowest transition temperatures and enthalpy of gelatinization (Δ H gel ).