Crystallography, Morphology and Thermal Properties of Starches from Four Different Medicinal Plants of Fritillaria Species

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Wei Jia, Professor and Co-Director of the UNCG Center for Research Excellence in Bioactive Food Components (Creator)
Institution
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/

Abstract: To fully understand the medicinal plant, Fritillaria, and its species, we investigated the physical properties of starch contained in four Fritillaria species, Fritillaria thunbergii Miq., Fritillaria ussurensis Maxim., Fritillaria pallidifloca Schrenk and Fritillaria cirrhosa D.Don, by means of various analytical methods. The crystal type of the former three kinds of Fritillaria starches was in characteristic B-type, which was in agreement with the crystal type of potato starch. However, the cirrhosa F. starch showed a typical CB-type pattern. The degrees of crystallining of the four Fritillaria starches were about 43.2%, 40.5%, 44.8% and 41.8%, corresponding to thunbergii F. starch, ussurensis F. starch, pallidifloca F. starch and cirrhosa F. starch. The granule sizes of the former two Fritillaria starches ranged from 5 to 40 µm, and were cycloidal or elliptic-shaped. However, the latter two Fritillaria starch granules had granule sizes ranging from 5 to 50 µm, and the granule shape varied from oval to irregular or cuboidal. From the thermogravimetric analysis, it was concluded that the thermal stabilities of the four kinds of starch differed from each other, due to their different structures.

Additional Information

Publication
Food Chemistry, 96, 591-596
Language: English
Date: 2006
Keywords
Fritillaria, starch, crystallography, crystallinity, morphology, thermal stability