Table 3.
RC and IR ratios of starches from R7954, RS111 and RS4 at NT and HT*.
| Sample | RC (%) | Starch–lipid complexes (%) | IR ratio | IR ratio |
|---|---|---|---|---|
| 1,045/1,022 (cm-1) | 1,022/995 (cm-1) | |||
| R7954-NT | 30.62 ± 0.15a | 1.05 ± 0.01a | 0.648 ± 0.0004e | 1.137 ± 0.0021a |
| R7954-HT | 30.13 ± 0.31a | 1.10 ± 0.01a | 0.664 ± 0.0004d | 1.106 ± 0.0016b |
| RS111-NT | 27.82 ± 0.26b | 1.66 ± 001b | 0.668 ± 0.0007c | 1.058 ± 0.001e |
| RS111-HT | 30.34 ± 0.11a | 1.94 ± 0.03c | 0.663 ± 0.0003d | 1.099 ± 0.0006c |
| RS4-NT | 25.42 ± 0.11c | 2.46 ± 0.05d | 0.68 ± 0.0005a | 1.04 ± 0.0008f |
| RS4-HT | 27.11 ± 0.09b | 2.76 ± 0.04e | 0.674 ± 0.0009b | 1.078 ± 0.0014d |
*The same small letter in the same column indicated that there were no significant differences among different samples at the P < 0.05 level.
RC, relative crystallinity; NT, normal temperature; HT, high temperature.