Comparison of Some Physicochemical Properties of Ginger Root and Cross-linked Corn Starches

생강 전분과 옥수수 가교 전분의 이화학적 성질 비교

  • Hur, June (Department of Food and Nutrition, Dankook University) ;
  • Kim, Sung-Kon (Department of Food and Nutrition, Dankook University)
  • 허준 (단국대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1984.06.30

Abstract

Some physicochemical properties of ginger root (Zingiber officinale) starch were compared with those of cross-linked corn starch. The ginger root starch that contained 23.5% amylose had a water-binding capacity of 99.1% and a B-type X-ray diffraction pattern. The optical transmittance of the ginger root starch suspension increased from $70^{\circ}C$ and showed a similar pattern to cross-linked corn starch. Solubility studies revealed that both ginger root and cross-linked corn starches had low swelling power and solubility in water up to $90^{\circ}C$, and reduced solubility in potassium hydroxide. Brabender amylograph data indicated that the ginger root starch (7%) had a relatively high initial pasting temperature $(81.5^{\circ}C)$ and was stable against heat and mechanical shear, which resembled to the cross-linked corn starch.

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