Table 3 Thermodynamic characterization of starch from different Wx protein subunits in SM126
Accession | Onset temperature | Peak temperature | Completion temperature | Gelatinization enthalpy |
|---|---|---|---|---|
To (°C) | Tp (°C) | Tc (°C) | ΔH (J/g) | |
Wx-AbD | 62.73 ± 0.17 | 65.54 ± 0.25 | 76.73 ± 0.18 | 4.94 ± 0.07 |
Wx-abD | 60.52 ± 0.11** | 65.29 ± 0.40 | 74.09 ± 0.40** | 4.69 ± 0.23** |
Wx-Abd | 63.04 ± 0.07 | 65.71 ± 0.05 | 75.42 ± 0.18 | 3.91 ± 0.07 |
Wx-abd | 63.02 ± 0.28 | 67.29 ± 0.04** | 75.79 ± 0.40 | 6.91 ± 0.23** |