Abstract:

Ginseng residue left after the extraction of ginsenosides was extracted to obtain ginseng starch. Some
basic properties of ginseng starch were investigated by scanning electron microscopy, polarizing microscopy, infrared
spectrometry, Brabender viscograph and texture analyzer. The results indicated that the surface of ginseng starch granules
was smooth, with the majority of ginseng starch granules shaped as an irregular polygon and the minority as a circle. The
mean particle size was 5.69 μm. A square crossing was observed for the polarization cross of ginseng starch, with the cross
point close to the starch hilum. The contents of amylose and amylopectin in ginseng starch were 27.47% and 72.53%,
respectively. The transmittance of ginseng starch paste was 5.86% and the percentage syneresis after freezing and thawing
was 60.53%. The initial gelatinization temperature of ginseng starch was 74.9 ℃, with the peak viscosity at 68.0 BU.

Key words: ginseng, starch, particle size, square crossing, amylose, amylopectin