. 2018 Aug 28;7(9):133. doi: 10.3390/foods7090133

Table 1.

Effects of annealing, succinylation, and dual modification on the physicochemical properties of starch.

Sample	WBC (g g⁻¹)	Paste Clarity (%)	Swelling Power (g g⁻¹)	Solubility (%)
Native	0.69 ± 0.03 ^b	65.4 ± 0.5 ^c	16.4 ± 0.2 ^b	11.2 ± 0.2 ^a,b
Succinylated	0.84 ± 0.01 ^a	72.9 ± 1.3 ^a	17.3 ± 0.2 ^a,b	12.7 ± 1.2 ^a
Annealed	0.66 ± 0.02 ^c	67.4 ± 0.7 ^a,b	14.2 ± 0.4 ^c	9.7 ± 0.6 ^b
Dual Modified	0.83 ± 0.01 ^a	68.6 ± 0.5 ^b	17.7 ± 0.4 ^a	11.1 ± 0.8 ^a,b

WBC: Water-binding capacity. Values represent the mean of triplicate measurements ± SD (Standard Deviation). Means within columns with different letters are significantly different (p < 0.05).