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

Table 6

Pearson’s correlations between basic component contents and Avrami parameters.

Parameter			Gelatinization enthalpy (J/g)	Enthalpy of aging (J/g)
	1
	0.795	1
	0.307	0.038	1
Enthalpy of aging	0.755	0.951	0.168	1
Protein content	-0.439	-0.378	-0.725	-0.444
Fat content	-0.305	-0.653	0.404	-0.472
Starch content	0.075	0.038	0.633	0.055
Amylose content	0.220	0.273	0.465	0.358
Amylopectin content	-0.078	-0.172	0.416	-0.208

Note: Significantly correlated at the 0.05 level; very significantly correlated at the 0.01 level (variety of Longyin 09-05).