Table 1.

Thermal properties of starches ^a.

	To (°C) b	Tp (°C) b	Tc (°C) b	ΔT (°C) b	ΔH (J/g) b
WT	60.4 ± 0.2	67.9 ± 0.1	74.0 ± 0.1	9.2 ± 0.2	13.7 ± 0.2
M14	57.7 ± 0.2 **	65.7 ± 0.3 **	72.1 ± 0.1 **	8.8 ± 0.3	14.4 ± 0.3 *

^a Data are given as means ± SD (n = 2). ** and * indicate significant differences between WT and M14 at p < 0.01 and p < 0.05 by Student’s t test. ^b To, gelatinization onset temperature; Tp, gelatinization peak temperature; Tc, gelatinization conclusion temperature; ΔT, gelatinization temperature range (T_c–T_o); ΔH, gelatinization enthalpy.