Table 3 Enthalpy change of native and retrograded starches.
From: Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch
Starch | Water content/% | ΔHGJ/g | aΔHR J/g | bΔHR J/g | DR% |
|---|---|---|---|---|---|
Rice starch | 33 | 2.6 ± 0.1a | 3.9 ± 0.0c | 4.2 ± 0.2a | 153.1 ± 5.7f |
|  | 43 | 4.6 ± 0.1b | 5.6 ± 0.2e | 5.2 ± 0.4b | 121.9 ± 3.4e |
|  | 50 | 5.5 ± 0.1c | 7.0 ± 0.4f | 6.6 ± 0.0b | 82.8 ± 5.0d |
|  | 60 | 14.0 ± 0.2d | 4.7 ± 0.4d | 4.6 ± 0.1a | 33.3 ± 2.7c |
|  | 71 | 14.4 ± 0.7d | 1.4 ± 0.2b | nm | 9.9 ± 0.6b |
|  | 80 | 14.3 ± 0.2d | 0a | nm | 0a |
Wheat starch | 33 | 2.9 ± 0.0a | 6.2 ± 0.2e | 4.4 ± 0.5b | 214.8 ± 5.0e |
|  | 43 | 4.1 ± 0.1b | 6.0 ± 0.0e | 4.6 ± 0.7b | 146.1 ± 2.5d |
|  | 50 | 5.5 ± 0.0c | 5.5 ± 0.1d | 4.1 ± 0.3b | 100.1 ± 2.3c |
|  | 60 | 8.5 ± 0.1d | 2.6 ± 0.4c | 3.3 ± 0.1a | 30.5 ± 4.4b |
|  | 71 | 10.7 ± 0.4e | 1.8 ± 0.1b | nm | 16.4 ± 0.3a |
|  | 80 | 10.7 ± 1.1e | 0.5 ± 0.0a | nm | 4.7 ± 0.3a |
