. 2014 Aug 7;52(7):4078–4089. doi: 10.1007/s13197-014-1480-x

Table 1.

Physico-chemical properties of some native and acetylated black gram starches (n = 3)

Cultivar	Acetic anhydride g/g starch	Parameter
Cultivar	Acetic anhydride g/g starch	Acetylation (%)	DS	Amylose (%)	Swe. index (g/g)	Sol. index (%)	WAC (g/g)	FTS (%)
	0.00	–	–	40.6 ± 0.80^f	21.5 ± 0.17^b	17.5 ± 0.50^de	1.9 ± 0.04^a	61.0 ± 0.90^c
Mash 1–1	0.04	0.80 ± 0.01^a	0.03 ± 0.01^a	33.9 ± 0.16^d	27.0 ± 0.65^d	18.4 ± 0.01^f	1.9 ± 0.04^a	0.14 ± 0.04^a
	0.08	1.59 ± 0.01^d	0.06 ± 0.01^d	33.1 ± 0.64^d	33. 9 ± 0.59^f	16.9 ± 0.43^cde	2.1 ± 0.02^d	0.11 ± 0.03^a
	0.00	–	–	30.3 ± 0.16^c	19.8 ± 0.35a	15.3 ± 0.50^a	1.9 ± 0.06^a	58.11 ± 0.78^b
PU-19	0.04	1.09 ± 0.01^c	0.04 ± 0.01^c	29.6 ± 0.12^c	28.2 ± 0.54^e	17.3 ± 1.20^de	2.0 ± 0.03^c	0.14 ± 0.03^a
	0.08	2.09 ± 0.02^f	0.08 ± 0.01^e	26.1 ± 0.16^a	37.9 ± 0.39^g	15.7 ± 0.33^bc	2.1 ± 0.01^d	0.07 ± 0.03^a
	0.00	–	–	39.4 ± 0.16^e	23.9 ± 0.01^c	16.3 ± 0.30^bcd	1.9 ± 0.01^a	60.9 ± 0.4^c
T-9	0.04	0.87 ± 0.10^b	0.33 ± 0.04^b	33.8 ± 0.67^d	34.6 ± 0.03^f	18.2 ± 0.43^ef	1.9 ± 0.03^a	0.10 ± 0.05^a
T-9	0.08	1.99 ± 0.02^e	0.08 ± 0.01^e	27.8 ± 0.83^b	42.9 ± 0..76^h	17.8 ± 0.50^de	2.0 ± 0.01^c	0.07 ± 0.02^a

DS, Degree of substitution; Swe. Index, swelling index; Sol. Index, solubility index; FTS, Freeze thaw stability; WAC, Water absorption capacity

Values expressed are mean ± standard deviation

Means in the Column with different superscript were significantly different at p ≤ 0.05