Table 2.
Thermal properties of wheat starches and their subfractions
| Variety | Sample | To (°C) | Tp (°C) | Tc (°C) | Tc–To (°C) | ΔH (J/g) |
|---|---|---|---|---|---|---|
| C-306 | Unfractionated | 53.99 ± 0.04c | 56.69 ± 0.43b | 59.04 ± 0.13b | 5.05 ± 0.08 cd | 13.14 ± 0.09 |
| A-granules | 51.9 ± 0.17a | 55.06 ± 0.13a | 57.17 ± 0.29a | 5.29 ± 0.12d | 7.95 ± 0.13 | |
| B-granules | 52.0 ± 0.19a | 55.20 ± 0.23a | 57.16 ± 0.36a | 5.16 ± 0.17 cd | 6.97 ± 0.04 | |
| WH-147 | Unfractionated | 52.78 ± 0.29 | 55.35 ± 0.14a | 57.16 ± 0.27a | 4.37 ± 0.02a | 12.47 ± 0.13 |
| A-granules | 52.4 ± 0.17ab | 55.12 ± 0.06a | 57.01 ± 0.09a | 4.67 ± 0.09b | 6.41 ± 0.22 | |
| B-granules | 52.5 ± 0.23b | 55.63 ± 0.46a | 57.40 ± 0.41a | 4.91 ± 0.13bc | 5.06 ± 0.29 |
Values are expressed as mean ± SD of duplicate samples; values followed by the same letters in the same column are not significantly different at P < 0.05
T o onset temperature, T p peak temperature, T c conclusion temperature, T c –T o temperature range, ΔH gelatinization enthalpy