Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Table 4

Pearson’s correlations between basic contents and DSC parameters.

Parameter	Initial gelatinization temperature (/°C)	Peak gelatinization temperature (/°C)	Gelatinization enthalpy (J/g)
Protein content	0.49	0.38	-0.70
Fat content	0.04	0.16	0.39
Starch content	-0.51	-0.43	0.60
Amylose content	-0.65	-0.58	0.44
Amylopectin content	-0.12	-0.08	0.40

Note: Significant correlation at 0.05 level; very significant correlation at 0.01 level (variety of Longyin 09-05).