. 2021 May 17;10(5):1104. doi: 10.3390/foods10051104

Table 2.

The WBC of native and partially gelatinized starch samples (10⁻²%).

Starch	20 °C	40 °C	60 °C	80 °C
Native PS	0.85 ± 0.02 ^Efb′	1.34 ± 0.17 ^Adb′	7.74 ± 0.60 ^Dca′	7.11 ± 0.21 ^Dca′
59 °C—1 min	2.88 ± 0.03 ^Dd′	4.14 ± 0.34 ^Bc′	10.45 ± 0.02 ^Ca′	9.43 ± 0.61 ^Cb′
59 °C—3 min	3.15 ± 0.02 ^Dc′	4.74 ± 0.05 ^Bb′	13.70 ± 0.27 ^Aba′	13.52 ± 0.04 ^Ba′
59 °C—6 min	4.05 ± 0.13 ^Cc′	6.14 ± 0.32 ^Ab′	13.76 ± 0.63 ^Aba′	14.77 ± 0.36 ^Aa′
59 °C—9 min	5.67 ± 0.28 ^Ac′	6.57 ± 1.24 ^Ab′	14.42 ± 0.47 ^Aa′	15.02 ± 0.14 ^Aa′
59 °C—12 min	5.05 ± 0.15 ^Bb′	6.25 ± 0.01 ^Ab′	13.19 ± 0.63 ^Ba′	14.30 ± 0.58 ^Aba′
59 °C—15 min	5.29 ± 0.45 ^ABc′	6.52 ± 0.59 ^Ab′	14.80 ± 0.07 ^Aa′	14.93 ± 0.08 ^Aa′
59 °C—18 min	5.81 ± 0.40 ^Ab′	6.58 ± 0.14 ^Ab′	14.14 ± 0.60 ^Aba′	14.76 ± 0.41 ^Aa′
60 °C—1 min	3.01 ± 0.05 ^ed′	4.33 ± 0.10 ^cc′	13.63 ± 0.06 ^ba′	12.83 ± 0.42 ^bb′
60 °C—3 min	3.85 ± 0.20 ^dd′	5.23 ± 0.02 ^bcc′	13.66 ± 0.78 ^bb′	15.25 ± 0.19 ^aa′
60 °C—6 min	4.67 ± 0.12 ^cc′	6.26 ± 0.24 ^bb′	14.24 ± 0.34 ^aba′	14.87 ± 0.19 ^aa′
60 °C—9 min	6.08 ± 0.18 ^bc′	8.13 ± 0.33 ^ab′	14.78 ± 0.01 ^aa′	15.09 ± 0.24 ^aa′
60 °C—12 min	5.76 ± 0.89 ^bc′	7.88 ± 0.50 ^ab′	14.73 ± 0.07 ^aa′	14.90 ± 0.17 ^aa′
60 °C—15 min	6.02 ± 0.30 ^ab′	8.84 ± 1.16 ^ab′	14.90 ± 0.06 ^aa′	15.02 ± 0.23 ^aa′
60 °C—18 min	8.42 ± 0.09 ^bc′	8.91 ± 0.13 ^ab′	14.92 ± 0.07 ^aa′	15.00 ± 0.01 ^aa′

Data are means ± SD. ^{A, B, C, D, E.} represent the significant difference of starch samples in column by heating at 59 °C (p < 0.05); ^{a, b, c, d, e, f} represent the significant difference of starch samples in column by heating at 60 °C (p < 0.05); ^{a′, b′, c′, d′} represent the significant difference of starch samples heated at a different temperature (p < 0.05).