Table 5 Thermal properties of starches modified with sucrose
Parameter | Thermal property (value) per % Maize | Thermal property (value) per % Rice | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
2.5% | 5% | 10% | 20% | 25% | 40% | 2.5% | 5% | 10% | 20% | 25% | 40% | |
Various concentrations of the cross-linking agent used | Â | Â | Â | Â | Â | Â | Â | Â | Â | Â | Â | Â |
 Tg Onset temp (°C) | 37.3 | 33.7 | 62.9 | 3.9 | ND | 40.8 | 47.0 | 28.1 | 22.3 | 17.9 | 14.7 | 10.8 |
 Tg Endset temp (°C) | 13.1 | 55.5 | 73.8 | 65.4 | ND | 29.8 | 50.4 | 40.7 | 37.2 | 31.9 | 27.6 | 19.5 |
 ∆H (Delta Cp) (J/(gk)) | 0.294 | 16.55 | 4.96 | 163.30 | ND | 3.642 | 14.77 | 18.88 | 20.54 | 23.82 | 29.63 | 32.28 |
 Melting/Endothermic (Peak Temp) (°C) | 297.4 | 281.7 | 294.7 | 273.4 | ND | 215.1 | 239.3 | 209.1 | 187.1 | 188.5 | 274.1 | 222.1 |
 Peak intensity (m/N/mg) | − 0.25 | − 0.90 | − 0.52 | − 2.65 | ND | − 0.52 | − 2.20 | − 3.65 | − 2.25 | − 3.81 | − 3.20 | − 3.90 |