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

생강 전분과 옥수수 가교 전분의 이화학적 성질 비교

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.

생강전분의 몇 가지 물리화학적 성질을 옥수수 가교 전분과 비교 검토하였다. 생강전분은 아밀로스 함량이 23.5%, 물결합 능력이 99.1%이었고 B형의 X-ray 회절도를 보였다. 생강 전분의 광투과도는 $70^{\circ}C$ 이후에 증가하였고 옥수수 가교 전분의 swelling power와 용해도는 $90^{\circ}C$까지 아주 낮은 값을 보였으며, 알카리에 대하여도 안정하였다. 아밀로그라피에 의한 생강전분 (7%)의 초기 호화온도는 $81.5^{\circ}C$ 이었고, 옥수수 가교전분과 같이 안정한 Paste를 보였다.