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KMID : 0380619840160020201
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.201 ~ p.205
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Comparison of Some Physicochemical Properties of Ginger Root and Cross - linked Corn Starches
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Abstract
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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℃ 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℃, 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℃) and was stable against heat and mechanical shear, which resembled to the cross-linked corn starch.
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