Table 4.
Starch thermal characteristics
| Starch | T 0 (°C) | T p (°C) | T c (°C) | ΔT r (°C) | ∆H (J/g) |
|---|---|---|---|---|---|
| Dongqing 18 | 61.25 ± 0.35d | 67.57 ± 0.31d | 82.77 ± 0.38ab | 21.52 ± 0.41a | 8.92 ± 0.16c |
| Zangqing 2000 | 59.40 ± 0.24c | 67.51 ± 0.24d | 82.60 ± 0.56ab | 23.20 ± 0.62b | 7.14 ± 0.05a |
| Zangqing 25 | 58.87 ± 0.62bc | 65.13 ± 0.43b | 82.03 ± 0.46a | 23.16 ± 0.46b | 8.66 ± 0.38bc |
| Black HB | 58.65 ± 0.06b | 66.34 ± 0.51c | 82.94 ± 0.74ab | 24.29 ± 0.29c | 8.56 ± 0.11b |
| Dongqing 17 | 57.81 ± 0.41a | 64.36 ± 0.31a | 84.70 ± 0.51c | 26.89 ± 0.35d | 10.66 ± 0.16e |
| Dongqing 11 | 58.73 ± 0.22bc | 65.12 ± 0.28b | 83.36 ± 0.33b | 24.63 ± 0.31c | 9.84 ± 0.09d |
All values are the means of triplicate determinations ± SD. The means within columns with different letters are significantly different (p < 0.05).
Abbreviations: ∆H, enthalpy; T 0, gelatinization temperature; T c, temperature at which gelatinization ceased; T p, endothermic peak temperature.