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

Table 3.

Gelatinization properties of native starches.

Sample	Peak I					Peak II
Sample	T_o (°C)	T_p (°C)	T_c (°C)	T_c − T_o (°C)	∆H (J/g)	T_o (°C)	T_p (°C)	T_c (°C)	T_c − T_o (°C)	∆H (J/g)
Neutral system
TS	64.00 ± 0.21 ^c	70.75 ± 0.11 ^c	82.25 ± 0.17 ^c	18.26 ± 0.04 ^a	10.62 ± 0.72 ^b
WTS	68.78 ± 0.09 ^b	74.42 ± 0.12 ^b	84.96 ± 0.30 ^b	16.18 ± 0.21 ^b	12.63 ± 0.41 ^a
RS	76.51 ± 0.06 ^a	81.42 ± 0.12 ^a	89.06 ± 0.09 ^a	12.55 ± 0.03 ^c	11.19 ± 0.31 ^b	95.96 ± 0.00	107.83 ± 0.00	117.25 ± 0.30	21.29 ± 0.30	0.08 ± 0.04
WRS	63.88 ± 0.38 ^c	70.92 ± 0.35 ^c	82.30 ± 0.59 ^c	18.42 ± 0.21 ^a	10.69 ± 0.45 ^b
Sugar-acid system
TS	75.28 ±0.02 ^c	82.59 ±0.12 ^d	95.52 ±0.21 ^b	20.25 ±0.23 ^a	13.19 ±0.71 ^a
WTS	79.85 ±0.04 ^b	85.50 ±0.00 ^b	99.87 ±0.72 ^a	20.02 ±0.76 ^a	13.94 ±0.21 ^a
RS	88.46 ±0.08 ^a	93.09 ± 0.12 ^a	100.71 ±0.17 ^a	12.25 ±0.08 ^b	11.15 ±0.71 ^b	108.64 ± 0.40	115.50 ± 0.24	121.04 ± 0.2	12.40 ± 0.18	0.39 ± 0.04
WRS	74.96 ±0.07 ^d	82.92 ±0.12 ^c	95.08 ±0.71 ^b	20.12 ±0.64 ^a	13.15 ±0.88 ^a

Mean values in the same column with different letters are significantly different (p < 0.05). T_o = onset temperature of gelatinization; T_p = peak temperature; T_c = conclusion temperature, ∆H = gelatinization enthalpy.