Table 1.
Structural parameters of butyrylated rice starch with different degrees of substitution.
| Samples | BA concentration (%) | Butyry (%) | DS | Amylose content (%) | Dx (50)/μm |
|---|---|---|---|---|---|
| RS | 0 | 0 | 0 | 18.37 ± 0.35f | 6.083 ± 0.336j |
| RSB-1 | 1 | 2.023 ± 0.337f | 0.047 ± 0.008f | 18.63 ± 0.12e | 7.479 ± 0.274f |
| RSB-2 | 5 | 2.874 ± 0.221e | 0.068 ± 0.005e | 18.95 ± 0.11d | 8.724 ± 0.328e |
| RSB-3 | 10 | 4.011 ± 0.351d | 0.097 ± 0.011d | 20.07 ± 0.20c | 10.484 ± 0.462d |
| RSB-4 | 15 | 5.486 ± 0.318c | 0.134 ± 0.005c | 21.32 ± 0.21c | 12.637 ± 0.298c |
| RSB-5 | 20 | 5.953 ± 0.389c | 0.147 ± 0.007c | 22.65 ± 0.19b | 15.449 ± 0.195b |
| RSB-6 | 25 | 6.692 ± 0.096b | 0.167 ± 0.007b | 23.74 ± 0.21a | 17.724 ± 0.328b |
| RSB-7 | 30 | 8.121 ± 0.570a | 0.206 ± 0.008a | 24.26 ± 0.15a | 19.723 ± 0.309a |
The values correspond to the mean ± standard deviation (n = 3). Different letters in the same column indicate significant differences (P < 0.05).