Table 3.
Parameters of short-range ordered structure and lamellar structure of starch.
| Starches | Ordered Structure Parameters | Lamellar Structure Parameters | |||
|---|---|---|---|---|---|
| 1045/1022 cm−1 | 1022/995 cm−1 | Imax (Counts) | Smax (Å−1) | D (nm) | |
| A. fortunei | 0.648 ± 0.004 b | 0.883 ± 0.018 c | 215.3 ± 0.7 c | 0.066 ± 0.001 b | 9.60 ± 0.14 a |
| Maize | 0.623 ± 0.009 a | 0.837 ± 0.016 b | 217.7 ± 6.5 c | 0.063 ± 0.001 a | 10.05 ± 0.07 b |
| Potato | 0.816 ± 0.010 c | 0.763 ± 0.011 a | 170.1 ± 0.4 b | 0.067 ± 0.001 b | 9.40 ± 0.01 a |
| Pea | 0.623 ± 0.008 a | 0.781 ± 0.005 a | 154.6 ± 3.8 a | 0.061 ± 0.001 a | 10.30 ± 0.01 b |
Imax: lamellar peak intensity; Smax: lamellar peak position; D: lamellar thickness. Data are means ± standard deviations, n = 2. Different superscript letters (from a to c) in the same column indicate significantly difference at p < 0.05.