. 2012 Sep 12;17(9):10946–10957. doi: 10.3390/molecules170910946

Table 4.

Retrogradation temperatures and enthalpy of gelatinized native and modified rice starch after 7 days’ storage at 4 °C.

Starch samples	t_o (°C)	t_p (°C)	Δ H_ret (J/g)
Native	39.6 ± 0.4 ^c	50.1 ± 0.5 ^c	4.6 ± 0.1 ^b
Cross-linked	42.5 ± 0.5 ^a	54.2 ± 0.6 ^a	5.3 ± 0.2 ^a
Oxidized	34.2 ± 0.1 ^e	47.5 ± 0.3 ^e	3.2 ± 0.0 ^d
Oxidized cross-linked	38.8 ± 0.3 ^d	49.7 ± 0.5 ^d	3.9 ± 0.1 ^c
Cross-linked oxidized	41.6 ± 0.4 ^b	53.0 ± 0.7 ^b	2.1 ± 0.0 ^e

Data are means of triplicate analyses with standard deviation. Means in the same column with different superscripts were significantly different at the 5% level.