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

Table 7

Effects of different addition of sugar esters on the gelatinization temperature and enthalpy of adzuki bean flour (bean coat removed).

Volume of addition	Sucrose monoester				Maltose monoester
	T0/°C	TP/°C	TC/°C	⊿H/J/g	T0/°C	TP/°C	TC/°C	⊿H/J/g
Gelatinization	66.79 ± 0.09^b	73.56 ± 0.23^a	77.41 ± 0.57^c	3.66 ± 0.14^b	66.79 ± 0.03^b	73.56 ± 0.22^a	77.41 ± 0.57^d	3.66 ± 0.12^c
0.03%	66.79 ± 0.24^b	73.36 ± 0.44^b	80.38 ± 0.45^a	4.17 ± 0.53^b	67.19 ± 0.31^a	73.64 ± 0.72^a	79.81 ± 0.38^b	4.28 ± 0.33^b
0.06%	66.74 ± 0.56^b	73.59 ± 0.73^a	79.95 ± 0.38^a	4.14 ± 0.25^b	67.80 ± 0.04^a	73.45 ± 1.03^a	78.55 ± 0.45^c	4.39 ± 0.14^b
0.09%	67.27 ± 0.11^a	73.65 ± 0.24^a	79.94 ± 0.51^a	4.84 ± 0.31^a	66.78 ± 0.71^b	73.55 ± 0.11^a	79.68 ± 0.21^b	4.31 ± 0.17^b
0.12%	67.04 ± 0.41^b	73.01 ± 0.09^b	78.80 ± 0.13^b	4.96 ± 0.22^a	67.10 ± 0.62^a	73.28 ± 0.87^a	79.84 ± 0.44^b	5.14 ± 0.10^a
0.15%	67.70 ± 0.17^a	73.63 ± 0.17^a	77.98 ± 0.14^c	5.12 ± 0.10^a	67.00 ± 0.39^b	73.74 ± 0.92^a	81.42 ± 0.51^a	5.33 ± 0.22^a

Note: , , and represent the starting temperature, peak temperature, and ending temperature of the gelatinization process, respectively, and is the enthalpy value (variety of Longyin 09-05).