Table 5. Comparative Analysis of Thermal Characteristics of RS-3 and RS-5 Samplesa.
| peak 1 |
peak 2 |
peak
3 |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| samples | TO (°C) | TP (°C) | TC (°C) | ΔH (J/g) | TO (°C) | TP (°C) | TC (°C) | ΔH (J/g) | TO (°C) | TP (°C) | TC (°C) | ΔH (J/g) |
| RS-3 | 67 | 80.08 | 110 | 63.75 | 197 | 218.72 | 235 | 48.32 | 340 | 364 | 395 | –23.87 |
| RS-5 | 235 | 275.34 | 309 | 183.66 | 310 | 318.92 | 335 | 11.15 | 380 | 420.09 | 470 | 99.45 |
a
Tp: peak temperature; ΔH: enthalpy change; gelatinized (native) corn starch; DCS: debranched corn starch; RS-5: resistant starch 5; and RS-3: resistant starch 3.