Abstract
AbstractStarch has been isolated from ginger root in 12.3% yield. The starch that contained 22.2% amylose had a density of 1.517 g/cm3 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.
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