Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation

Table 1

Intrinsic viscosity, apparent amylose content, and molecular weight.

	Sample
	CT11.74	EB11.74	EB14.84	EB17.51	EB19.24	EB28.94
ηi	195.5 ± 2.2^e	128.2 ± 4.8^d	124.4 ± 2.2^d	120.6 ± 1.2^c	117.5 ± 0.9^b	111.7 ± 1.7^a
MW	13.27 ± 0.15^e	8.26 ± 0.31^d	7.99 ± 0.14^d	7.71 ± 0.08^c	7.49 ± 0.06^b	7.07 ± 0.11^a
AM	8.7 ± 1.2^a	9.1 ± 0.1^ab	11.2 ± 0.9^c	10.7 ± 0.2^bc	8.3 ± 1.4^a	7.8 ± 0.4^a
DC	22.7 ± 0.1^a	21.6 ± 0.2^a	20.2 ± 1.3^a	19.5 ± 2.7^a	29.6 ± 0.9^b	33.6 ± 1.5^b

η_i: intrinsic viscosity (mL/g); MW (10⁵ g/mol): average molecular weight; AM (%): amylose content; DC (%): degree of crystallinity. The results are expressed as mean ± standard deviation (n = 3). Numbers in a row with different superscript letters are significantly different ().