. 2020 Mar 25;8(5):2279–2287. doi: 10.1002/fsn3.1506

Table 2.

DSC parameters of potato starch (PS), wheat gluten (WG), and PS–WG composites with different starch fractions

Samples	T₀ (°C)	T_P (°C)	△H (J/g)	△T (°C)
100% WG	—	—	—	—
80%WG + 20%PS	54.82 ± 1.21^ab	59.20 ± 0.34^b	2.50 ± 0.36^cd	7.28 ± 0.49^a
70%WG + 30%PS	54.40 ± 0.01^ab	59.11 ± 0.04^b	2.63 ± 0.26^cd	6.22 ± 0.49^a
60%WG + 40%PS	54.06 ± 0.04^b	58.88 ± 0.02^b	3.92 ± 0.01^bc	6.43 ± 0.17^a
50%WG + 50%PS	53.63 ± 0.00^b	58.43 ± 0.06^bc	4.58 ± 0.08^bc	6.23 ± 0.05^a
40%WG + 60%PS	53.41 ± 0.14^b	58.07 ± 0.11^c	6.01 ± 0.62^b	6.05 ± 0.18^a
100% PS	51.64 ± 0.74^c	56.51 ± 0.06^d	12.10 ± 2.67^a	6.88 ± 0.04^a

Different superscript letters in each column indicate significant differences (p < .05).