Skip to main content
SpringerLink
Log in

Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Radix Aconiti Lateralis Preparata (Fuzi) is an important, toxic traditional Chinese medicine that has been widely used in clinical practice. Due to the toxicity of its raw materials, it needs to be processed before application. The changes in the physicochemical properties of Fuzi starch during processing were evaluated by scanning electron microscopy, X-ray diffraction and differential scanning calorimetry. The results showed the following: morphological properties changed from spherical to irregular and polygonal particles, while the particle size increased significantly; amylose content and solubility decreased significantly; swelling power and water-binding capacity increased significantly; the X-ray diffraction peak disappeared, and the crystallinity decreased; and the gelatinization temperature and enthalpy decreased significantly. The properties of Fuzi starch were similar to those of pregelatinized starch. These results indicated that Fuzi starch undergone repeated processes of gelatinization and aging, which destroyed the original crystal structure of the starch.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

AM:

Amylose

TCM:

Traditional Chinese medicine

AOAC:

Association of Official Analytical Chemists

WBC:

Water-binding capacity

References

  • Buléon A, Bizot H, Delage MM, Pontoire B (1987) Comparison of X-ray diffraction patterns and sorption properties of the hydrolyzed starches of potato, wrinkled and smooth pea, broad bean and wheat. Carbohydr Polym 7:461–482

    Article  Google Scholar 

  • Chan TY (2009) Aconite poisoning. Clin Toxicol 47:279–285

    Article  CAS  Google Scholar 

  • Chung HJ, Lim ST (2006) Physical aging of amorphous starches (a review). Starch-Stärke 58:599–610

    Article  CAS  Google Scholar 

  • Commission CP (2015) Chinese pharmacopoeia. 2015 Version. China Medical Science Press, Beijing

    Google Scholar 

  • Hikino H, Yamada C, Nakamura K, Sato H, Ohizumi Y (1977) Change of alkaloid composition and acute toxicity of Aconitum roots during processing (author's transl). Yakugaku zasshi J Pharmaceutical Soc Jap 97:359–366

    Article  CAS  Google Scholar 

  • Hoover R (2001) Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydr Polym 45:253–267

    Article  CAS  Google Scholar 

  • Jaiswal Y, Liang Z, Yong P, Chen H, Zhao Z (2013) A comparative study on the traditional Indian Shodhana and Chinese processing methods for aconite roots by characterization and determination of the major components. Chem Cent J 7:169

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Jane J, Chen Y, Lee L, McPherson A, Wong K, Radosavljevic M, Kasemsuwan T (1999) Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem 76:629–637

    Article  CAS  Google Scholar 

  • Jayakody L, Hoover R (2002) The effect of lintnerization on cereal starch granules. Food Res Int 35:665–680

    Article  CAS  Google Scholar 

  • Kaur L, Singh N, Sodhi NS (2002) Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches. Food Chem 79:183–192

    Article  CAS  Google Scholar 

  • Krueger B, Knutson C, Inglett G, Walker C (1987) A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch. J Food Sci 52:715–718

    Article  CAS  Google Scholar 

  • Latimer GW (2012) Official methods of analysis of AOAC International, vol 543/L357. AOAC international, Rockville

    Google Scholar 

  • Leach HW (1959) Structure of starch granules. I. Swelling and solubility patterns of various starches. Cereal Chem 36:534–544

    CAS  Google Scholar 

  • Lee Y-E, Osman EM (1991) Correlation of morphological changes of rice starch granules with rheological properties during heating in excess water. Appl Biol Chem 34:379–385

    CAS  Google Scholar 

  • Liu S, Li F, Li Y, Li W, Xu J, Du H (2017) A review of traditional and current methods used to potentially reduce toxicity of Aconitum roots in Traditional Chinese Medicine. J Ethnopharmacol 207:237–250

    Article  PubMed  Google Scholar 

  • Medcalf D, Gilles K (1965) Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42:558–568

    CAS  Google Scholar 

  • Murayama M, Mori T, Bando H, Amiya T (1991) Studies on the constituents of Aconitum species. IX. The pharmacological properties of pyro-type aconitine alkaloids, components of processed aconite powder ‘kako-bushi-matsu’: analgesic, antiinflammatory and acute toxic activities. J Ethnopharmacol 35:159–164

    Article  CAS  PubMed  Google Scholar 

  • Nakorn KN, Tongdang T, Sirivongpaisal P (2009) Crystallinity and rheological properties of pregelatinized rice starches differing in amylose content. Starch-Stärke 61:101–108

    Article  CAS  Google Scholar 

  • Nara S, Komiya T (1983) Studies on the relationship between water-saturated state and crystallinity by the diffraction method for moistened potato starch. Starch-Stärke 35:407–410

    Article  CAS  Google Scholar 

  • Nyirimigabo E, Xu Y, Li Y, Wang Y, Agyemang K, Zhang Y (2015) A review on phytochemistry, pharmacology and toxicology studies of Aconitum. J Pharm Pharmacol 67:1–19

    Article  CAS  PubMed  Google Scholar 

  • Ryland AL (1958) X-ray diffraction. J Chem Educ 35:80

    Article  CAS  Google Scholar 

  • Sharma S, Singh N, Singh B (2015) Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches. Starch-Stärke 67:721–728

    Article  CAS  Google Scholar 

  • Singh J, Singh N (2001) Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chem 75:67–77

    Article  CAS  Google Scholar 

  • Singh N, Shevkani K, Kaur A, Thakur S, Parmar N, Singh Virdi A (2014) Characteristics of starch obtained at different stages of purification during commercial wet milling of maize. Starch-Stärke 66:668–677

    Article  CAS  Google Scholar 

  • Singhuber J, Zhu M, Prinz S, Kopp B (2009) Aconitum in traditional Chinese medicine—a valuable drug or an unpredictable risk? J Ethnopharmacol 126:18–30

    Article  PubMed  Google Scholar 

  • Soni P, Sharma H, Bisen S, Srivastava H, Gharia M (1987) Unique physico-chemical properties of Sal (Shorea robusta) starch. Starch-Stärke 39:411–413

    Article  CAS  Google Scholar 

  • Stevens D, Elton G (1971) Thermal properties of the starch/water system Part I. Measurement of heat of gelatinisation by differential scanning calorimetry. Starch-Stärke 23:8–11

    Article  CAS  Google Scholar 

  • Tester RF, Morrison WR (1990) Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem 67:551–557

    CAS  Google Scholar 

  • Wang S, Gao W, Chen H, Xiao P (2006) Studies on the morphological, thermal and crystalline properties of starches separated from medicinal plants. J Food Eng 76:420–426

    Article  CAS  Google Scholar 

  • Williams P, Kuzina F, Hlynka I (1970) Rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47:411–421

    CAS  Google Scholar 

  • Xia Y, Gao W, Jiang Q, Li X, Huang L, Xiao P (2011) Comparison of the physicochemical and functional properties of Aconitum carmichaeli and Aconiti lateralis Preparata starches. Starch-Stärke 63:765–770

    Article  CAS  Google Scholar 

  • Xia Y, Gao W, Wang H, Jiang Q, Li X, Huang L, Xiao P (2013) Characterization of tradition Chinese medicine (TCM) starch for potential cosmetics industry application. Starch-Stärke 65:367–373

    Article  CAS  Google Scholar 

  • Yan H, Zhengbiao G (2010) Morphology of modified starches prepared by different methods. Food Res Int 43:767–772

    Article  CAS  Google Scholar 

  • Yuan R, Thompson D, Boyer C (1993) Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chem 70:81

    CAS  Google Scholar 

  • Zhao C, Li M, Luo Y, Wu W (2006) Isolation and structural characterization of an immunostimulating polysaccharide from fuzi, Aconitum carmichaeli. Carbohydr Res 341:485–491

    Article  CAS  PubMed  Google Scholar 

  • Zhao Y, Wang J, Sun X et al (2014) Microcalorimetry coupled with chemometric techniques for toxicity evaluation of Radix Aconiti Lateralis Preparata (Fuzi) and its processed products on Escherichia coli. Appl Microbiol Biot 98:437–444

    Article  CAS  Google Scholar 

  • Zobel H, Young S, Rocca L (1988) Starch gelatinization: an X-ray diffraction study. Cereal Chem 65:443–446

    CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the National Natural Science Foundation of China (81274086).

Author information

Author notes

  1. Xiao Yang and Juan Dai contributed equally to this work.

Authors and Affiliations

  1. School of Food and Bioengineering, Xihua University, Chengdu, 610039, People’s Republic of China

    Xiao Yang, Dengfeng Guo, Sujuan Zhao, Yukun Huang & Xianggui Chen

  2. Pharmacy College, Chengdu University of Traditional Chinese Medicine, Chengdu, 610075, People’s Republic of China

    Qingwan Huang

  3. School of Laboratory Medicine, Chengdu Medical College, Chengdu, People’s Republic of China

    Juan Dai

Authors
  1. Xiao Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Juan Dai
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Dengfeng Guo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sujuan Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yukun Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Xianggui Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Qingwan Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Xianggui Chen or Qingwan Huang.

Ethics declarations

Conflict of interest

The authors have declared no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yang, X., Dai, J., Guo, D. et al. Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing. J Food Sci Technol 56, 24–29 (2019). https://doi.org/10.1007/s13197-018-3430-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3430-5

Keywords

Search

Navigation