Abstract
© 2025 Elsevier Ltd.This study systematically investigated the structural characteristics and physicochemical properties of ginger starch, comparing them with those of corn starch (CS). The results revealed that ginger starch granules exhibited elongated oval and round-like shapes, with a smooth and flat surface, birefringence, an A-type crystalline structure, and a smaller particle size than CS. Compared to CS, ginger starch had higher amylose (31.16 ± 0.39 %) and post-cooking resistant starch content (15.54 ± 0.58 %), longer average chain length of amylopectin, and higher crystallinity (24.83 %). However, its weight-average molecular weight, radius of gyration, degree of branching, and short-range ordered structure were lower than those of CS. In terms of functional properties, ginger starch demonstrated excellent thermal stability and shear processing tolerance, though its overall functional properties remained inferior to CS. Notably, ginger starch had significantly higher total phenolic content, exhibiting greater antioxidant activity. These findings provide insights for developing new starch resources and advancing ginger processing and utilization.
NETL
NSTL
Elsevier