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

Table 8

Avrami parameters characterizing the effects of addition of sucrose monoester and maltose monoester.

Volume of addition	Sucrose monoester				Maltose monoester
	Equation	n	k	R^2	Equation	n	k	R^2
Gelatinization	y=1.3008x-0.6702	1.3008	0.5116	0.9681	y=1.3008x-0.6702	1.3008	0.5116	0.9681
0.03%	y=1.2619x-0.6461	1.2619	0.5240	0.9966	y=1.3023x-0.7704	1.3023	0.4628	0.9388
0.06%	y=1.3751x-0.6912	1.3751	0.5009	0.9960	y=1.2589x-0.8762	1.2589	0.4163	0.9599
0.09%	y=1.2227x-0.6938	1.2227	0.4996	0.9974	y=1.5309x-1.0061	1.5309	0.3656	0.9269
0.12%	y=1.3903x-0.8125	1.3903	0.4437	0.9985	y=1.4764x-1.0453	1.4764	0.3516	0.9255
0.15%	y=1.3133x-0.7437	1.3133	0.4753	0.9809	y=1.5379x-1.0050	1.5379	0.3660	0.9087

Note: n, k and R² are Avrami index, rate constant and regression correlation square, respectively. Variety of Longyin 09-05.