Table 2. Thermal Properties of Starch Samplesa,b,c,d.
| samples | To (°C) | Tp (°C) | Tc (°C) | Tc–To (°C) | ΔH (J/g) |
|---|---|---|---|---|---|
| maize starch | |||||
| native starch | 65.9 ± 0.1b | 71.5 ± 0.0bc | 76.4 ± 0.0e | 10.4 ± 0.0d | 11.5 ± 0.0a |
| IL:water 2:8 | 57.9 ± 0.1e | 70.7 ± 0.6de | 77.2 ± 0.0d | 19.3 ± 0.2a | 10.7 ± 0.1b |
| IL:water 4:6 | 59.4 ± 0.5d | 71.7 ± 0.0b | 78.1 ± 0.1b | 18.8 ± 0.4a | 9.4 ± 0.5c |
| IL:water 5:5 | 67.6 ± 1.1a | 72.0 ± 0.2b | 77.7 ± 0.1c | 10.1 ± 1.1d | 8.9 ± 0.1d |
| IL:water 6:4 | ND | ND | ND | ND | ND |
| IL:water 8:2 | 64.0 ± 0.2c | 73.3 ± 0.1a | 78.6 ± 0.1a | 14.6 ± 0.2c | 8.4 ± 0.0de |
| IL:water 10:0 | 59.5 ± 0.1d | 70.2 ± 0.0e | 75.8 ± 0.1f | 16.3 ± 0.1b | 8.1 ± 0.0e |
| potato starch | |||||
| native starch | 61.1 ± 0.0a | 65.7 ± 0.0a | 71.7 ± 0.1a | 10.6 ± 0.1f | 16.3 ± 0.1a |
| IL:water 2:8 | 57.7 ± 0.1c | 64.5 ± 0.1c | 71.3 ± 0.1b | 13.7 ± 0.1a | 14.2 ± 0.4b |
| IL:water 4:6 | 57.6 ± 0.1cd | 63.8 ± 0.0d | 71.0 ± 0.1c | 13.4 ± 0.0ab | 13.9 ± 0.2bc |
| IL:water 5:5 | 57.3 ± 0.1cde | 63.7 ± 0.1d | 70.4 ± 0.2d | 13.0 ± 0.1bc | 13.6 ± 0.2cd |
| IL:water 6:4 | 57.3 ± 0.0cde | 63.4 ± 0.1e | 70.3 ± 0.1d | 12.9 ± 0.1c | 13.2 ± 0.4d |
| IL:water 8:2 | 57.2 ± 0.1de | 63.3 ± 0.2e | 70.1 ± 0.1d | 12.9 ± 0.1c | 12.8 ± 0.1e |
| IL:water 10:0 | 57.1 ± 0.5e | 62.4 ± 0.1f | 69.4 ± 0.1e | 12.3 ± 0.4d | 12.5 ± 0.0e |
a
Values are means ± SD. The different lowercase letters represent significant differences between the data in the same column (p < 0.05).
b
To: onset temperature of thermal transition. Tp: peak temperature of thermal transition. Tc: conclusion temperature of thermal transition. Tc–To: temperature range of thermal transition.
c
ΔH: enthalpy change of thermal transition.
d
ND: not detected.