. 2024 Oct 5;9:100874. doi: 10.1016/j.crfs.2024.100874

Table 4.

Thermal properties of rice starch (RS) and butyrate rice starch (RSB).

Samples	T₀(°C)	T_P(°C)	T_C(°C)	ΔH(J/g)
RS	65.32 ± 0.63^a	75.35 ± 1.48^a	82.63 ± 2.59^a	27.43 ± 1.32^a
RSB-1	56.27 ± 1.46^d	63.57 ± 1.03^c	81.50 ± 0.01^b	17.87 ± 0.59^d
RSB-2	52.73 ± 1.80^e	63.15 ± 0.85^cd	80.02 ± 0.97^b	13.79 ± 1.56^f
RSB-3	55.52 ± 0.93^c	63.79 ± 0.16^c	81.73 ± 1.81^ab	15.76 ± 1.32^e
RSB-4	63.64 ± 0.51^ab	72.59 ± 0.62^bc	80.32 ± 0.43^c	20.32 ± 0.15^b
RSB-5	61.57 ± 0.72^b	74.76 ± 0.63^b	80.06 ± 0.72^b	19.37 ± 0.87^c
RSB-6	63.14 ± 0.20^ab	73.34 ± 0.33^a	80.71 ± 0.43^ab	21.25 ± 0.14^b
RSB-7	61.13 ± 0.22^ab	74.12 ± 0.13^a	80.24 ± 0.23a^d	20.77 ± 0.14^b

Different superscript letters indicate that the values in each column are significantly different (p < 0.05).