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Characterization of Starch from Ginger Root (Zingiber officinale)
Author(s) -
Reyes F. G. R.,
D'Appolonia B. L.,
Ciacco C. F.,
Montgomery M. W.
Publication year - 1982
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19820340203
Subject(s) - solubility , starch , swelling , amylose , zingiber officinale , potassium hydroxide , chemistry , potassium , homogeneous , materials science , food science , organic chemistry , composite material , traditional medicine , mathematics , medicine , combinatorics
Starch has been isolated from ginger root in 12.3% yield. The starch that contained 22.2% amylose had a density of 1.517 g/cm 3 and an A type x‐ray diffraction pattern. Solubility studies revealed low swelling power and solubility in water, and reduced solubility in dimethyl sulfoxide and in potassium hydroxide, suggesting homogeneous and strong bonding forces maintaining the granular matrix. Information from the Brabender amylogram indicated a relatively high initial pasting temperature (80°C) and resistance to mechanical shear upon gelatinization, resembling, those starches modified by crosslinking.