International Journal of Food Science / 2019 / Article / Tab 1

Research Article

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.

Sampley=ax+bR2M (×105 g/mol)1047/1022 cm−1DRC (%)

CN094.20y=37.1x+594.190.963925.50.931.
CN0.595.72.23y=13.5x+307.70.991112.10.840.0
CN0.7595.82.38y=18.7x+161.50.99205.90.838.
CN196.53.06y=11.6x+152.80.96725.50.838.
CN297.93.80y= 2.3x+60.30.99201.90.827.
CN397.34.21y=1.7x+61.50.98971.90.826.
CN597.74.40y=1.6x+60.20.98461.90.826.

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.

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