Table 2.
Degree of polymerization (%) of various fractions obtained from starch of different sources
| Source | Fr. I (%) | Int. Fr. (%) | Fr. II (%) | Fr. III (%) | Fr. III/Fr. II |
|---|---|---|---|---|---|
| WS | 29.35 ± 0.18c | 2.86 ± 0.1a | 14.40 ± 0.04b | 52.28 ± 0.17f | 3.63 ± 0.05f |
| CS | 28.37 ± 0.06b | 5.70 ± 0.08d | 18.66 ± 0.3c | 46.45 ± 0.14d | 2.46 ± 0.12c |
| PS | 14.53 ± 0.07a | 11.43 ± 0.06f | 33.06 ± 0.4f | 40.20 ± 0.52a | 1.22 ± 0.06a |
| SP | 14.20 ± 0.07a | 6.55 ± 0.05e | 21.23 ± 0.3d | 57.45 ± 0.53 g | 2.70 ± 0.03d |
| KB | 36.67 ± 0.06f | 4.70 ± 0.03c | 12.56 ± 0.2a | 45.27 ± 0.26c | 3.59 ± 0.08f |
| RS | 29.84 ± 0.08d | 3.51 ± 0.1b | 22.49 ± 0.2e | 44.19 ± 0.28b | 1.97 ± 0.06b |
| LACS | 31.90 ± 0.07e | 3.43 ± 0.07b | 14.52 ± 0.1b | 49.54 ± 0.05e | 3.40 ± 0.16e |
Values represent mean ± standard deviation
*Means with similar superscript in a column do not differ significantly (p ≤ 0.05)