Table 4.

Thermal characteristics of fresh starches (AS, ASL1, ASL2 and ASL3) and retrograded starches at different storage durations (r7, r14 and r28).

Samples	${\mathit{T}}_0$($°$C)	${\mathit{T}}_{\mathit{p}}$($°$C)	$\Delta {\mathit{H}}_{\mathit{m}}$(J/g)${}^1$
AS	38.41 ± 0.42 ${}^{a,A}$	40.19 ± 0.52 ${}^{a,A}$	3.11 ± 0.28 ${}^{a,A}$
AS-r7	42.75 ± 0.99 ${}^b$	52.03 ± 1.592 ${}^b$	1.70 ± 0.34 ${}^b$
AS-r14	42.06 ± 0.63 ${}^b$	52.44 ± 0.42 ${}^b$	1.63 ± 0.08 ${}^b$
AS-r28	43.06 ± 0.12	53.19 ± 0.49 ${}^b$	1.54 ± 0.02 ${}^b$
ASL1	38.88 ± 1.06 ${}^{a,AC}$	40.18 ± 0.46 ${}^{a,A}$	1.04 ± 0.25 ${}^{a,A}$
ASL1-r7	43.74 ± 2.77 ${}^b$	51.84 ± 0.92 ${}^c$	1.09 ± 0.24 ${}^a$
ASL1-r14	40.6 ± 0.26 ${}^b$	51.49 ± 0.38 ${}^{cb}$	1.06 ± 0.02 ${}^a$
ASL1-r28	39.05 ± 0.42 ${}^{ab}$	54.21 ± 0.13 ${}^b$	1.01 ± 0.06 ${}^a$
ASL2	40.23 ± 0.36 ${}^{a,BC}$	41.87 ± 0.26 ${}^{a,B}$	14.31 ± 0.19 ${}^{a,C}$
ASL2-r7	39.87 ± 0.46 ${}^a$	40.97 ± 0.59 ${}^a$	13.50 ± 0.27 ${}^a$
ASL2-r14	39.78 ± 0.47 ${}^a$	41.29 ± 0.28 ${}^a$	12.97 ± 0.09 ${}^b$
ASL2-r28	39.43 ± 0.56 ${}^a$	40.84 ± 0.51 ${}^a$	12.99 ± 0.03 ${}^b$
ASL3	40.99 ± 0.21 ${}^{a,B}$	42.13 ± 0.45 ${}^{a,B}$	23.67 ± 1.74 ${}^{a,B}$
ASL3-r7	40.53 ± 0.16 ${}^{ac}$	42.176 ± 0.32 ${}^a$	21.45 ± 1.16 ${}^a$
ASL3-r14	40.26 ± 0.22 ${}^{ac}$	42.003 ± 0.04 ${}^a$	21.82 ± 0.92 ${}^a$
ASL3-r28	40.61 ± 0.32 ${}^{bc}$	42.18 ± 0.13 ${}^a$	22.55 ± 0.84 ${}^a$

${}^1$$T_0$, onset temperature; $T_p$ peak temperature; $\Delta H_m$, melting enthalpy. Different superscripts in the same column for each sample indicate significant differences ($p<0.05$). Different capital letters superscripts in the same column for different samples indicate significant differences ($p<0.05$) ($n=3$).