Table 3.
Effects of annealing, succinylation, and dual modification on the thermal properties of starch.
| Sample | To (°C) | Tp (°C) | Tc (°C) | ∆H (mJ g−1) |
|---|---|---|---|---|
| Native | 66.8 ± 0.2 a | 73.5 ± 0.5 a | 81.7 ± 0.3 b | 7.9 ± 0.3 b |
| Succinylated | 67.2 ± 1.1 a | 74.0 ± 0.4 a | 82.0 ± 0.05 a,b | 9.2 ± 0.9 a,b |
| Annealed | 70.9 ± 0.1 b | 75.4 ± 0.1 b | 82.4 ± 0.1 a,b | 8.2 ± 0.5 a,b |
| Dual modified | 67.6 ± 0.6 a | 74.1 ± 0.4 a | 82.6 ± 0.5 a | 9.7 ± 0.5 a |
To, Tp, and Tc are the temperatures of the onset, peak, and conclusion of the endothermic transition, respectively. ∆H is the enthalpy gelatinization. Values represent the mean of triplicate measurements ± SD. Means within columns with different letters are significantly different (p < 0.05).