Table 1 Thermal transition parameters of native wheat starch.

From: Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization

Water:Starch (v/w)

Water content (%)

To (oC)

Tp (oC)

Tc (oC)

ΔH (J/g)

0.5

33.3

55.8 ± 0.2c

60.3 ± 0.6de

63.8 ± 0.1c

1.8 ± 0.0e

0.75

42.9

55.3 ± 0.3d

60.8 ± 0.1cd

65.4 ± 0.2b

2.7 ± 0.1d

1.0

50.0

55.7 ± 0.0cd

60.0 ± 0.2e

64.9 ± 0.4bc

5.7 ± 0.1c

1.5

60.0

56.8 ± 0.21b

61.0 ± 0.1c

65.3 ± 0.1b

7.2 ± 0.3b

2.0

66.7

57.0 ± 0.1ab

61.4 ± 0.1bc

65.6 ± 0.1b

9.6 ± 0.2a

3.0

75.0

57.4 ± 0.1a

61.8 ± 0.2ab

67.5 ± 0.4a

10.0 ± 0.5a

4.0

80.0

57.5 ± 0.2a

62.0 ± 0.2a

67.4 ± 0.5a

9.8 ± 0.0a

  1. Values are means ± SD. Values with the same letters in the same column are not significantly different (p < 0.05).
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