According to literature, the internal arrangement of starch
granules may result in the difference in gelatinization temperature,
and the difference in crystallinity degree might result in the variation
of gelatinization enthalpy (Kaur et al., 2010). The structural
changes in starch granules, including the interactions of amyloselipid
and amyloseeamylose, could lead to changes in gelatinization
properties (Hoover, 2010). Therefore, a slight decline in Tp and
a sharp increase in DH1 with increasing MS content might be