Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization

Table 4

Gelatinization characteristics of waxy and normal wheat starches detected by DSC.

Sample	Endotherm 1 (G)			Endotherm 2 (M)			Total
	/°C	/°C	/°C	/°C	/°C	/°C	ΔH/(J/g)
Waxy wheat starch	57.32 ± 0.5	69.71 ± 0.5	79.78 ± 0.6	—	—	—	14.62 ± 0.4
Normal wheat starch	58.00 ± 0.4	68.47 ± 0.3	83.49 ± 0.8	98.48 ± 0.6	105.54 ± 0.7	112.14 ± 0.3	12.22 ± 0.3