Table 3. Gelatinization parameters of barley whole and starch granules according to isolation method

Sample	Varieties	T_o¹⁾ (°C)	T_p (°C)	T_c (°C)	T_c–T_o (°C)	ΔH (J/g)
Whole flour	W-Betaone	72.3±0.36^c	79.6±0.13^c	89.1±1.42^c	16.7±1.43^b	4.75±0.20^b
	W-Hyeyang	58.7±0.12^a	64.3±0.08^a	76.1±0.51^a	17.3±0.48^b	4.72±0.26^b
	W-Hwanggeumchal	66.4±0.20^b	70.7±0.24^b	79.0±1.06^b	12.7±0.94^a	2.88±0.18^a
Starch (H₂O)	H-Betaone	69.8±0.39^c	76.2±0.31^c	84.4±0.79^b	14.6±1.10^b	6.08±0.38^b
	H-Hyeyang	57.9±0.10^a	62.8±0.23^a	73.6±0.41^a	15.6±0.32^b	8.33±0.58^c
	H-Hwanggeumchal	63.3±0.35^b	67.5±0.29^b	73.3±0.47^a	10.0±0.35^a	3.25±0.61^a
Starch (NaOH)	N-Betaone	69.7±0.49^c	81.3±0.52^c	94.7±1.24^c	25.0±1.14^b	9.72±0.35^b
	N-Hyeyang	59.6±0.15^a	64.9±0.31^a	74.0±0.29^a	14.3±0.46^a	7.20±0.15^a
	N-Hwanggeumchal	64.1±0.45^b	70.0±0.25^b	81.0±2.03^b	16.9±2.06^a	6.64±1.12^a

The values with different superscripts within a column are significantly different by Duncan’s multiple range test (p<0.05).