. 2022 Dec 15;11(24):4060. doi: 10.3390/foods11244060

Table 1.

Chemical compositions, amylose content, maximum wavelength, and light transmittance of native starches.

Sample	Chemical Compositions			Amylose Content (%)		Maximum Wavelength (nm)	% Light Transmittance (%T)
Sample	Protein (%)	Fat (%)	Ash (%)	Colorimetric Method	HPSEC Method	Maximum Wavelength (nm)	Neutral System	Sugar–Acid System
TS	0.23 ±0.03 ^b	0.06 ±0.01 ^ab	0.23±0.01 ^a	25.92 ±0.78 ^b	21.71 ±1.13 ^b	581.0 ± 3.6 ^a	56.2 ± 0.1 ^b	72.2 ± 0.1 ^b
WTS	0.22 ±0.01 ^b	0.01 ±0.01 ^b	0.18 ±0.01 ^a	0.39 ±0.55 ^c	0.00 ±0.00 ^c	539.8 ± 2.9 ^b	62.1 ± 1.0 ^a	85.3 ± 0.1 ^a
RS	0.47 ±0.03 ^a	0.08 ±0.03 ^a	0.21 ±0.03 ^a	36.89 ±0.94 ^a	30.91 ±0.26 ^a	581.8 ± 3.0 ^a	13.9 ± 0.1 ^d	6.5 ± 0.1 ^d
WRS	0.22 ±0.10 ^b	0.13 ±0.03 ^a	0.16 ±0.02 ^a	0.28 ±0.39 ^c	0.00 ±0.00 ^c	524.0 ± 0.0 ^c	18.6 ± 0.5 ^c	54.5 ± 0.1 ^c

Mean values in the same column with different letters are significantly different (p < 0.05).