Table 7.

Pearson correlation coefficients between molecular structural parameters and in vitro digestion properties of starches ^a.

	G-RDS	G-SDS	G-RS	R-RDS	R-SDS	R-RS
λmax	−0.830 *	0.723	0.853 *	−0.799	0.575	0.603
BV	−0.914 *	0.849 *	0.922 **	−0.947 **	0.457	0.813 *
OD 620/550	−0.851 *	0.784	0.862 *	−0.834 *	0.472	0.686
AAC	−0.910 *	0.845 *	0.919 **	−0.942 **	0.446	0.812 *
AP	0.920 **	−0.825 *	−0.938 **	0.972 **	−0.526	−0.810
IC	−0.880 *	0.769	0.904 *	−0.948 **	0.552	0.772
ACB	−0.927 **	0.837 *	0.943 **	−0.973 **	0.515	0.816 *
AP-S	0.970 **	−0.908 *	−0.976 **	0.943 **	−0.365	−0.849 *
AP-L	0.806	−0.686	−0.834 *	0.888 *	−0.564	−0.703
ACD	−0.964 **	0.898 *	0.972 **	−0.945 **	0.381	0.844 *
AP-S/L	0.984 **	−0.945 **	−0.983 **	0.928 **	−0.284	−0.869 *

^a The G-RDS, SDS and RS are the digestion properties of gelatinized starch, the R-RDS, SDS and RS are the digestion properties of retrograded starch, and the other abbreviations are shown in Table 1, Table 2 and Table 6. * and ** indicate the significance at the p < 0.05 and p < 0.01 levels, respectively.