A Brief Review on Thermo-rheological Properties of Starch Obtained from “Metroxylon sagu”

In the present era of diverging pharmaceuticals upcoming in the market, those from that of natural origin are gaining increasing importance. In this context, starch when obtained from natural source has high orientation to be used as pharmaceutical excipient. Among the natural sources, in the present review we have discussed about Metroxylon sagu i.e. sago starch as a potential source to be used as pharmaceutical excipient. We moreover have gone into details of sources, geographical area which can be exploited for further research work. We too have dealt with the properties like thickener, binding properties and various thermal and rheological properties. A section having brief discussion indicates the parameters affecting the grade and quantity of starch for use as excipient. The basic parameters we have included are like, amylose and amylopectin concentration, effect of salts, sugars, gelatinization and retrogradation which have a high impact upon grade of starch and its quality. Going through the review, the fact was observed that there are various parameters which can directly and indirectly affect starch grade and hence type and quality of formulation.