Preparation and characterization of physically and chemically modified tapioca starch-based plasma expanders

Physically modified (pregelatinized or pregel) and chemically modified (hydroxypropyl, acid-thinned) tapioca starches were used to prepare plasma expander (PE). Physical properties such as pH, turbidity, colloid osmotic pressure and viscosity were determined. Pregel and hydroxypropyl, acid-thinned tapioca starch-based PEs had high turbidity. Colloid osmotic pressure and pH of hydroxypropyl, acid-thinned tapioca starch-based PE were higher than pregel tapioca starch-based PE and depended on the starch concentration. Viscosity of pregel tapioca starch-based PE was significantly higher compared with hydroxypropyl, acid-thinned tapioca starch-based PE at the same concentration. Newtonian fluid behavior was observed for hydroxypropyl, acid-thinned tapioca starch-based PE whereas pregel tapioca starch-based PE showed a non-Newtonian behavior.