Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch

Table 2

Gelatinization parameters of raw, control, and malic acid-treated starches.

Sample	To (°C)	Tp (°C)	Tc (°C)	Tc−To (°C)	∆H (J/g)
Raw	60.5 ± 0.28^e	68.2 ± 0.07^f	72.4 ± 1.59^d	11.9 ± 1.83^a	16.1 ± 0.89^d
2.0M-25	60.7 ± 0.21^e	68.2 ± 0.16^f	72.6 ± 0.37^d	11.8 ± 0.31^a	16.6 ± 0.46^d
DW-130	57.7 ± 0.13^d	66.6 ± 0.31^e	71.3 ± 0.64^d	13.6 ± 0.77^ab	14.9 ± 0.66^d
0.5M-130	52.4 ± 0.19^c	63.9 ± 0.25^d	68.4 ± 0.26^c	16.0 ± 0.33^bc	12.1 ± 1.63^c
1.0M-130	46.0 ± 0.10^b	60.1 ± 0.48^c	65.3 ± 0.36^b	19.4 ± 0.26^c	10.5 ± 1.54^c
1.5M-130	45.4 ± 0.73^ab	53.0 ± 0.47^b	63.5 ± 0.19^ab	18.2 ± 0.73^c	7.50 ± 1.07^b
2.0M-130	44.0 ± 2.04^a	50.8 ± 1.02^a	62.0 ± 2.46^a	18.1 ± 4.34^c	2.90 ± 0.72^a

T_o, onset temperature; T_p, peak temperature; T_c, conclusion temperature; T_c−T_o, temperature range of crystal melting; ΔH, enthalpy change. The values with different superscripts in each column are significantly different () by Duncan’s multiple range test.