BACKGROUND Ginger stem (GS) is a by-product from ginger processing. It can not straightly be edible as a feed or food, which leads to it discarded as wastes or burned. So it is it is very important to develop the new functional products in food or feed industry due to high nutritional and medicinal values. In this paper, the structure and physicochemical properties of ginger stem (GS) powders with different sizes were evaluated after ultrafine grinding by vibrating mill. RESULT The ultrafine powders exhibited the smaller particle size and uniform distribution. The higher values in bulk density (from1.07 ± 0.06 to 1.62 ± 0.08 g/mL), oil holding capacity (from 3.427 ± 0.04 to 4.83 ± 0.03 g/mL) and repose and slide angles (from 42.33 ± 1.52 to 54.36 ± 1.15 ° and 33.62 ± 0.75 to 47.27 ± 1.34°, respectively) of ultrafine GS powders were exhibited compared with coarse powders. With reducing particle size, the solubility of ultrafine powders increased significantly (P < 0.05), while water holding and swelling capacities decreased with particle size reduce and then increased. FTIR analysis showed that the ultrafine grinding did not damage the main cellular structure of GS powder. The reduce of fiber length and particle size in GS was observed by light microscopy and scanning electron microscopy. The X-ray diffraction patterns showed that the crystallinity and intensity of peak in in superfine GS powders. CONCLUSION The study suggested that the ultrafine grinding treatments influenced the structures and physicochemical properties of GS powders, the changes would improve the effective utilization of GS in food or feed industry. This article is protected by copyright. All rights reserved.

中文翻译：

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超微粉碎对姜干粉理化、功能及表面性质的影响

背景姜茎（GS）是生姜加工的副产品。它不能直接作为饲料或食物食用，导致它作为废物丢弃或燃烧。因此，开发具有较高营养和药用价值的新型功能性产品在食品或饲料行业显得尤为重要。本文对振动磨超细粉碎后不同粒度的姜干粉的结构和理化性质进行了评价。结果超细粉体粒径更小，分布均匀。体积密度（从 1.07 ± 0.06 到 1.62 ± 0.08 g/mL）、持油量（从 3.427 ± 0.04 到 4.83 ± 0.03 g/mL）以及静止和滑动角（从 42.33 ± 1.52 到 54.36 ± 1.15° 和 33.62 ± 0.75 至 47.27 ± 1.34°，分别) 超细 GS 粉末与粗粉末相比。随着粒径的减小，超细粉体的溶解度显着增加（P < 0.05），而保水和溶胀能力随着粒径的减小而降低，然后增加。FTIR 分析表明超细研磨没有破坏 GS 粉末的主要细胞结构。通过光学显微镜和扫描电子显微镜观察到 GS 中纤维长度和粒度的减少。X 射线衍射图表明超细 GS 粉末中的结晶度和峰强度。结论研究表明超细研磨处理影响了GS粉体的结构和理化性质，这些变化将提高GS在食品或饲料工业中的有效利用。本文受版权保护。版权所有。