Table 3.
Thermal properties of starches from different botanical sources
| Source | Peak I (Starch gelatinization) | Peak II (Amylose–lipid complex dissociation) | Peak III (Amylose–lipid complex reassociation) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| To (°C) | Tp (°C) | Tc (°C) | ΔHgel | To (°C) | Tp (°C) | Tc (°C) | ΔHgel | To (°C) | Tp (°C) | Tc (°C) | ΔHgel | |
| WS | 60.16 ± 0.25c | 63.31 ± 0.43a | 67.24 ± 0.22a | 9.37 ± 0.08c | 93.55 ± 0.25b | 98.54 ± 0.10a | 102.9 ± 0.24a | 0.71 ± 0.03d | 86.96 ± 0.22b | 85.46 ± 0.18b | 82.13 ± 0.31 | 0.75 ± 0.05c |
| CS | 69.40 ± 0.48 g | 73.12 ± 0.20e | 77.85 ± 0.12d | 11.78 ± 0.15e | 88.44 ± 0.59a | 97.80 ± 0.16a | 102.67 ± 0.24a | 0.34 ± 0.03b | 78.70 ± 0.24a | 75.67 ± 0.04a | 70.38 ± 0.03 | 0.38 ± 0.03a |
| PS | 57.72 ± 0.1a | 67.23 ± 0.34c | 72.08 ± 0.38b | 13.15 ± 0.05f | ND | ND | ND | ND | ND | ND | ND | ND |
| SP | 65.62 ± 0.25e | 70.48 ± 0.16d | 76.36 ± 0.45c | 10.30 ± 0.08d | ND | ND | ND | ND | ND | ND | ND | ND |
| KB | 66.57 ± 0.10f | 73.58 ± 0.44e | 78.46 ± 0.17d | 7.46 ± 0.14a | ND | ND | ND | ND | ND | ND | ND | ND |
| RS | 58.64 ± 0.35b | 64.29 ± 0.04b | 72.46 ± 0.13b | 9.14 ± 0.06c | 93.99 ± 0.13b | 101.45 ± 0.48c | 105.64 ± 0.31b | 0.14 ± 0.01a | 82.83 ± 0.07b | 78.30 ± 0.17a | 74.02 ± 0.20 | 0.44 ± 0.03a |
| LACS | 62.00 ± 0.21d | 67.35 ± 0.40c | 73.52 ± 0.37b | 8.44 ± 0.09b | 90.58 ± 0.20a | 100.25 ± 0.77b | 105.03 ± 0.13b | 0.38 ± 0.01c | 88.75 ± 0.12b | 78.97 ± 0.05a | 63.17 ± 0.54 | 0.57 ± 0.04b |
Values represent mean ± standard deviation
To onset temperature, Tp peak temperature, Tc conclusion temperature and ΔHgel enthalpy of gelatinization
*Means with similar superscript in a column do not differ significantly (p ≤ 0.05)