Ginger as a novel starch resource: Preparation, structural characterization and physicochemical properties
Yaru Pan1, Chunyan Wang1, Sheng Geng1
1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food Chemistry
|November 9, 2025
Summary
Ginger starch exhibits unique structural and physicochemical properties, including higher resistant starch and antioxidant activity compared to corn starch. These findings suggest potential for novel starch applications and enhanced ginger utilization.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Starch is a vital polysaccharide in food and industry.
- Exploring alternative starch sources like ginger is crucial for diversification.
- Understanding ginger starch properties can unlock new applications.
Purpose of the Study:
- To comprehensively analyze the structural and physicochemical characteristics of ginger starch.
- To compare ginger starch with conventional corn starch.
- To evaluate the functional and antioxidant properties of ginger starch.
Main Methods:
- Granule morphology analysis using microscopy.
- Crystallinity and structural analysis via X-ray diffraction (XRD).
- Physicochemical property determination (amylose content, molecular weight, thermal stability).
- Antioxidant activity assays (total phenolic content).
Main Results:
- Ginger starch granules are oval/round, smaller than corn starch, with A-type crystallinity.
- Ginger starch shows higher amylose, resistant starch, and longer amylopectin chains than corn starch.
- It possesses excellent thermal stability and antioxidant activity due to high phenolic content, but inferior overall functional properties compared to corn starch.
Conclusions:
- Ginger starch presents distinct structural and functional attributes compared to corn starch.
- Its high resistant starch and antioxidant capacity offer potential for functional food development.
- Further research can optimize ginger starch utilization in food processing and other industries.
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