Cultivar difference in starch‐related physicochemical and functional properties of flours from ginseng (Panax ginseng) roots

Publisher： John Wiley & Sons Inc

E-ISSN： 1521-379x|68|9-10|909-918

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.68, Iss.9-10, 2016-09, pp. : 909-918

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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Abstract

Ten different Asian ginseng cultivars (Panax ginseng) from China and Korea were characterized for their starch‐related physicochemical and functional properties. American ginseng (Panax quinquefolious) flour and starch were also assessed as contrast. All the ginseng samples were investigated for their morphological, crystalline, and thermal properties, as well as in vitro digestibility. American ginseng starch (A–S) showed characteristic peaks as B‐type in X‐ray diffraction. Furthermore, the hydrolysis index (HI) and glycemic index (GI) were valued by in vitro digestion. American ginseng starch with high HI (111.94) and GI (101.17) has potential application in healthy energy‐giving food products. According to statistics by principal component analysis (PCA) and cluster analysis, two different samples from Chinese ginseng were potential to be new cultivated varieties, for being different with “Da di” (a stable variety). The starch‐related properties of ginseng flours were investigated and used as reference for breeding of cultivated ginseng for the first time.

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