Characterisation and preliminary lipid-lowering evaluation of starch from Chinese yam

The physicochemical properties and preliminary lipid-lowering activities of starch separated from the tuber of Chinese yam (Rhizoma dioscoreae cv. Anguo) were investigated and compared with potato starch, to determine the possibility of using it for human consumption. The two starches showed differences in physicochemical properties, such as swelling power, turbidity, gelatinisation and crystalline properties. Chinese yam starch significantly decreased the serum total cholesterol, triglyceride and LDL-cholesterol levels in hyperlipidaemic rats. The serum total cholesterol, triglyceride and LDL-cholesterol decreased by approximately 33.8%, 46.2% and 27.5%, respectively. The HDL-cholesterol level was not modified significantly, potato starch also reduced total cholesterol, triglyceride and LDL-cholesterol but the results were not significant. The results showed that starch from Chinese yam will lower blood lipid levels.