[Objective] The aim was to analyze the the composition and structure of starch granules from Dioscorea zingiberensis. [Method] High-quality Dioscorea zingiberensis starch was extracted from the residues of yellow ginger diosgenin processing by physical separation technology,and then the composition and structure of starch granules from Dioscorea zingiberensis was analyzed. [ Result ] The water content of Dioscorea zingiberensis starch was close to that of cassava starch; its starch purity was similar to those of cassava starch and potato starch in the market;its protein content was lower than that of cassava starch and potato starch,and lipid content was lower than that of potato starch, while its amylose content was higher than those of cassava starch and potato starch. So Dioscorea zingiberensis starch had better quality than cassava starch and potato starch. Dioscorea zingiberensis starch granules were caky ,had rough surface,larger and uniform sizes,and granules diameters were 15 -25 μm. Acid hydrolysis showed that the granule may be a hollow structure ,and the hollows alternately distributed in the crystalline region and amorphous region of the granule. [ Conclusion]The research provides reference for the application of Dioscorea zingiberensis in food industry.%[目的]分析黄姜渣提取淀粉的成分及颗粒结构.[方法]利用物理分离方法从黄姜生产皂素的废渣中提取优质黄姜淀粉,分析了其主要成分和颗粒结构.[结果]黄姜淀粉的含水量与木薯淀粉接近;其淀粉含量与木薯淀粉和马铃薯淀粉接近;其蛋白质含量低于其他2种淀粉;其脂肪含量低于马铃薯淀粉;其直链淀粉含量则高于其他2种淀粉,品质更优.SEM分析表明,黄姜淀粉颗粒呈饼状,表面较粗糙,颗粒较大且较均匀,粒径在15～25 μm.酸水解分析表明,黄姜淀粉颗粒可能为中空的,且在颗粒内部结晶区和无定形区是交替分布的.[结论]该研究为黄姜淀粉在食品行业的应用提供了参考.
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