Differential Scanning Calorimetry (DSC)

The thermal properties of starch samples were performed using a differential scanning calorimeter (200 F3, Netzsch, Germany) equipped with a thermal analysis data station. The sample preparation and heating procedures were as described in Wang and Copeland.³¹ A starch sample (3 mg, dry base) was weighed into an aluminum pan, and then distilled water was added to obtain a sample:water ratio of 1:3 (w/w). The sample pan was sealed, equilibrated at room temperature for 12 h, and scanned from 20 to 100 °C at a heating rate of 10 °C/min. An empty pan was used as the reference. The onset temperatures (T_o), peak temperatures (T_p), conclusion temperatures (T_c), and melting enthalpy (ΔH) were calculated using Proteus analysis software.