. 2017 May 29;26(3):697–706. doi: 10.1007/s10068-017-0110-6

Table 2.

Mean^a values for molar degree of substitution (MS), resistant starch (RS) content, solubility, swelling power (SP), relative crystallinity (RC), and gelatinization of native starch and granular starch citrates

Treatment	MS	RC (%)	RS (%, d.b)		Solubility (%, d.b)	SP (g/g)	T ^b_o (°C)	T ^b_p (°C)	T ^b_c (°C)	ΔH ^b (J/g)
Treatment	MS	RC (%)	Uncooked	Cooked	Solubility (%, d.b)	SP (g/g)	T ^b_o (°C)	T ^b_p (°C)	T ^b_c (°C)	ΔH ^b (J/g)
Native	–	26.1 ± 0.1^a	6.1 ± 0.2^e	N/D^c	5.6 ± 0.3^e	10.1 ± 0.2^e	64.9 ± 0.1^c	69.9 ± 0.0^c	73.8 ± 0.1^c	10.5 ± 0.5^a
COV^d	0.016 ± 0.000^a	26.1 ± 0.2^a	21.6 ± 0.5^a	18.8 ± 0.1^a	16.8 ± 0.1^a	10.8 ± 0.1^d	65.7 ± 0.0^a	72.5 ± 0.7^a	84.2 ± 4.1^a	10.9 ± 0.2^a
LPaG1^d	0.012 ± 0.001^c	26.1 ± 0.0^a	12.9 ± 0.1^c	10.5 ± 0.5^c	12.7 ± 0.1^b	12.1 ± 0.3^a	65.3 ± 0.1^b	70.1 ± 0.1^b	74.1 ± 0.2^b	10.5 ± 0.0^ab
LPaG2^d	0.013 ± 0.000^c	26.1 ± 0.1^a	13.0 ± 0.3^c	12.3 ± 0.3^b	7.4 ± 0.6^d	11.6 ± 0.1^b	64.4 ± 0.1^d	69.7 ± 0.2^cd	73.8 ± 0.2^bc	10.5 ± 0.0^ab
LPbG1^d	0.013 ± 0.001^c	26.1 ± 0.0^a	11.5 ± 0.3^d	10.3 ± 0.5^c	12.6 ± 0.1^b	11.6 ± 0.1^b	64.3 ± 0.2^d	69.6 ± 0.2^cd	73.8 ± 0.5^bc	10.5 ± 0.3^a
LPbG2^d	0.015 ± 0.000^b	26.1 ± 0.1^a	14.7 ± 0.2^b	11.9 ± 0.3^b	8.9 ± 0.4^c	11.1 ± 0.1^c	64.1 ± 0.3^d	69.4 ± 0.2^cd	73.7 ± 0.1^c	10.0 ± 0.7^ab

^aMean values of three replicate measurements; values sharing the same lowercase letters within a column are not significantly different at p < 0.05

^b T _o, T _p, and T _c indicate gelatinization onset, peak, and completion temperatures, respectively; ΔH refers to gelatinization enthalpy

^cNot detected

^dCOV, LPaG1-2, and LPbG1-2 indicate the granular starch citrates prepared through the dry heat and microwave-discharged cold plasma treatments, respectively. The detailed reaction conditions for granular starch citrates are depicted in Table 1