Table 2 Enthalpy changes of wheat and maize starch samples after pre-heating to Tc and Te.
From: New insights into gelatinization mechanisms of cereal endosperm starches
Starch | Water/starch ratio (v/w) | Tc (°C) | ∆H (J/g) | Te (°C) | ∆H (J/g) |
|---|---|---|---|---|---|
Wheat | 2.0 | 65.6 ± 0.1b | 2.8 ± 0.1a | 71.0 ± 0.1c | nd |
3.0 | 67.5 ± 0.4a | 1.7 ± 0.2b | 73.0 ± 0.0b | nd | |
4.0 | 67.4 ± 0.5a | 2.6 ± 0.1a | 73.6 ± 0.2a | nd | |
Maize | 2.0 | 77.2 ± 0.2a′ | 1.4 ± 0.1b′ | 82.1 ± 0.2a′ | nd |
3.0 | 76.1 ± 0.3b′ | 1.7 ± 0.2b′ | 81.8 ± 0.1ab′ | nd | |
4.0 | 76.6 ± 0.4b′ | 2.9 ± 0.2a′ | 81.3 ± 0.1c′ | nd |
