# Physicochemical and Molecular Properties of Spelt and Wheat Starches Illuminated with UV Light
## 3 Results and Discussion
### Determining the Size of the Structural Units of Amyloidectin
\begin{table}
\begin{tabular}{l c c c} \hline \hline \multirow{2}{*}{**Starch \({}^{**}\)**} & **Fraction I** & **Fraction II** & **Fraction III** \\ \cline{2-4}  & **M\({}_{\rm w}\)** & **M\({}_{\rm w}\)** & **M\({}_{\rm w}\)** \\ \hline
**Spelt** & 3.42 \(\times\) 10\({}^{3}\)\(\pm\) 0.14 \({}^{\rm a}\) & 6.81 \(\times\) 10\({}^{3}\)\(\pm\) 0.10 \({}^{\rm a}\) & 3.55 \(\times\) 10\({}^{5}\)\(\pm\) 0.06 \({}^{\rm c}\) \\
**Spelt-5** & 5.42 \(\times\) 10\({}^{3}\)\(\pm\) 0.11 \({}^{\rm c}\) & 1.84 \(\times\) 10\({}^{4}\)\(\pm\) 0.06 \({}^{\rm c}\) & 1.48 \(\times\) 10\({}^{5}\)\(\pm\) 0.09 \({}^{\rm b}\) \\
**Spelt-15** & 4.48 \(\times\) 10\({}^{3}\)\(\pm\) 0.09 \({}^{\rm b}\) & 2.91 \(\times\) 10\({}^{4}\)\(\pm\) 0.09 \({}^{\rm e}\) & 1.17 \(\times\) 10\({}^{5}\)\(\pm\) 0.08 \({}^{\rm a}\) \\
**Spelt-25** & 7.58 \(\times\) 10\({}^{3}\)\(\pm\) 0.14 \({}^{\rm d}\) & 2.13 \(\times\) 10\({}^{4}\)\(\pm\) 0.05 \({}^{\rm d}\) & 1.15 \(\times\) 10\({}^{5}\)\(\pm\) 0.05 \({}^{\rm a}\) \\
**Spelt-50** & 4.52 \(\times\) 10\({}^{3}\)\(\pm\) 0.15 \({}^{\rm b}\) & 1.29 \(\times\) 10\({}^{4}\)\(\pm\) 0.08 \({}^{\rm b}\) & 1.36 \(\times\) 10\({}^{5}\)\(\pm\) 0.06 \({}^{\rm b}\) \\ \hline \hline \end{tabular} \({}^{*}\)Calculated from three repetitions of measurement \(\pm\) standard deviation; \({}^{**}\) Values indicate the time of exposure [hours]. The parameters in columns marked with the same letters (\({}^{\rm a,b,c}\), etc.) did not differ statistically at the confidence level of \(p\) < 0.05.  
\end{table} 
Table 2: Weight-average molecular weight (M\({}_{\rm w}\)) (g/mol) of the structural units of the amylopectin of UV irradiated spelt starch \({}^{*}\). \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Starch \({}^{**}\)**} & **Fraction I** & **Fraction II** & **Fraction III** & **Fraction IV** & **Fraction V** \\ \cline{2-6}  & **M\({}_{\rm w}\)** & **M\({}_{\rm w}\)** & **M\({}_{\rm w}\)** & **M\({}_{\rm w}\)** & **M\({}_{\rm w}\)** \\ \hline
**Wheat** & 5.28 \(\times\) 10\({}^{3}\)\(\pm\) 0.12 \({}^{\rm d}\) & 8.21 \(\times\) 10\({}^{3}\)\(\pm\) 0.10 \({}^{\rm b}\) & 1.73 \(\times\) 10\({}^{4}\)\(\pm\) 0.09 \({}^{\rm b}\) & 1.69 \(\times\) 10\({}^{5}\)\(\pm\) 0.04 \({}^{\rm d}\) & n.m. \\ \hline
**Wheat-5** & 5.67 \(\times\) 10\({}^{3}\)\(\pm\) 0.10 \({}^{\rm e}\) & 2.07 \(\times\) 10\({}^{4}\)\(\pm\) 0.08 \({}^{\rm d}\) & 2.60 \(\times\) 10\({}^{4}\)\(\pm\) 0.09 \({}^{\rm d}\) & 4.85 \(\times\) 10\({}^{4}\)\(\pm\) 0.08 \({}^{\rm b}\) & 6.77 \(\times\) 10\({}^{5}\)\(\pm\) 0.08 \({}^{\rm b}\) \\ \hline
**Wheat-15** & 1.71 \(\times\) 10\({}^{3}\)\(\pm\) 0.08 \({}^{\rm b}\) & 8.42 \(\times\) 10\({}^{3}\)\(\pm\) 0.09 \({}^{\rm b}\) & 1.45 \(\times\) 10\({}^{3}\)\(\pm\) 0.12 \({}^{\rm a}\) & 2.63 \(\times\) 10\({}^{4}\)\(\pm\) 0.07 \({}^{\rm a}\) & 9.63 \(\times\) 10\({}^{4}\)\(\pm\) 0.09 \({}^{\rm c}\) \\ \hline
**Wheat-25** & 3.59 \(\times\) 10\({}^{3}\)\(\pm\) 0.12 \({}^{\rm c}\) & 1.52 \(\times\) 10\({}^{4}\)\(\pm\) 0.06 \({}^{\rm c}\) & 3.11 \(\times\) 10\({}^{4}\)\(\pm\) 0.08 \({}^{\rm e}\) & 1.55 \(\times\) 10\({}^{5}\)\(\pm\) 0.10 \({}^{\rm c}\) & n.m. \\ \hline
**Wheat-50** & 1.07 \(\times\) 10\({}^{3}\)\(\pm\) 0.15 \({}^{\rm a}\) & 4.22 \(\times\) 10\({}^{3}\)\(\pm\) 0.11 \({}^{\rm a}\) & 2.39 \(\times\) 10\({}^{4}\)\(\pm\) 0.07 \({}^{\rm c}\) & 3.12 \(\times\) 10\({}^{4}\)\(\pm\) 0.10 \({}^{\rm a}\) & 4.60 \(\times\) 10\({}^{5}\)\(\pm\) 0.10 \({