SEPARATION OF STARCH FROM ZINGIBER OFFICINALE (GINGER) AND STUDY IT’S CHARACTERIZATION

Zingiber officinalis belonging to family Zingiberaceae is a plant of ancient cultivation that is traditionally used in several disorders. The principal components of ginger reported are gingerols, shogaols, and high content of starch (40 to 60 %). Not much work has been done on the separation of starch from ginger and its characterization. The main objective of this study was to investigate the potential of ginger starch to be used in Food, Pharma, as well as other industries. A simple, easy, convenient, and inexpensive method was designed to separate starch from ginger powder. The isolated ginger starch was then subjected to various physical and chemical characterization tests. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed oval and round forms of starch granules. Dynamic rheological properties of ginger starch were measured using Viscolead viscometer. The Molecular weight of starch was determined by Gel Permeation Chromatography (GPC) (1289858 g/mol). Ginger starch showed a gradual increase in swelling power and solubility index with an increase in temperature. Other Parameters that were evaluated include Gelatinization temperature (80 ± 2° C), pH (5.8), Flow properties, Iron content (Less than 10 PPM), specific surface area (0.69 m²/g), moisture content (0.17 %).