Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch

Table 1

Colo, equation of reduced viscosity, average molecular weight (M), the ratio of ordered/amorphous region (1047/1022 cm⁻¹), and degree of relative crystallinity (DRC) of starches.

Sample		∆	y=ax+b	R^2	M (×10^5 g/mol)	1047/1022 cm^−1	DRC (%)
CN0	94.2	0	y=37.1x+594.19	0.9639	25.5	0.9	31.
CN0.5	95.7	2.23	y=13.5x+307.7	0.9911	12.1	0.8	40.0
CN0.75	95.8	2.38	y=18.7x+161.5	0.9920	5.9	0.8	38.
CN1	96.5	3.06	y=11.6x+152.8	0.9672	5.5	0.8	38.
CN2	97.9	3.80	y= 2.3x+60.3	0.9920	1.9	0.8	27.
CN3	97.3	4.21	y=1.7x+61.5	0.9897	1.9	0.8	26.
CN5	97.7	4.40	y=1.6x+60.2	0.9846	1.9	0.8	26.

L: L value in CIE Lab color space of starches; ∆E: the difference in color of starches; y=ax+b: regression from Figure 6. In this equation, b is intrinsic viscosity (, ml/g); R²: R square value of the equation.