Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation

Table 2

Effects of ultrasound-assisted enzymolysis on thermal parameters, relative crystallinity (RC %), and the ratio of 1047/1022 cm⁻¹ for native arrowhead starch, RS3-E, and RS3-UAE. RS3-E type 3 resistant starch prepared by traditional-enzymolysis; RS3-UAE type 3 resistant starch prepared by ultrasound-assisted enzymolysis.

Sample	TO (°C)	Tp (°C)	TC (°C)	TC–TO (°C)	ΔH (J/g)	RC (%)	1047/1022
Native arrowhead starch	87.8 ± 0.14^c	107.8 ± 0.78^c	110.7 ± 0.54^c	22.9 ± 0.34^b	8.2 ± 0.29^a	36.76 ± 0.88^b	0.876 ± 0.001^b
RS3-E	88.8 ± 0.55^b	109.5 ± 0.30^b	113.1 ± 0.34^b	23.3 ± 0.43^b	9.5 ± 0.78^b	35.71 ± 0.84^b	0.831 ± 0.002^c
RS3-UAE	102.1 ± 1.11^a	120.1 ± 0.66^a	133.3 ± 0.98^a	31.2 ± 0.85^a	12.3 ± 0.90^a	38.44 ± 1.13^a	0.886 ± 0.004^a

different letters indicate significant differences among different groups ().