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Table 4 Thermal characteristics of RIL flours determined using DSC

From: Allelic effects on starch structure and properties of six starch biosynthetic genes in a rice recombinant inbred line population

Genotype

1 To (°C)

1 Tp (°C)

1 Te (°C)

1 ΔH (J/g)

2 To (°C)

2 Tp (°C)

2 Te (°C)

2 ΔH (J/g)

Wxi

73.4 ± 0.6b

80.1 ± 0.3c

87.1 ± 0.6c

3.1 ± 0.3a

97.7 ± 0.4a

104.1 ± 0.6a

109.1 ± 1.0a

0.42 ± 0.08c

Wxj

76.4 ± 0.4a

83.0 ± 0.4b

89.6 ± 0.0a

3.3 ± 0.0a

99.8 ± 0.5a

103.5 ± 0.5a

104.3 ± 1.8a

0.21 ± 0.02d

SSIi

71.8 ± 2.5b

77.6 ± 0.4e

85.9 ± 0.7d

2.6 ± 0.2b

98.9 ± 1.1a

102.9 ± 0.7a

106.5 ± 1.5a

0.36 ± 0.05c

SSIj

73.1 ± 0.3b

79.3 ± 0.3c

86.1 ± 0.5c

2.9 ± 0.2b

99.4 ± 1.1a

103.7 ± 1.3a

105.7 ± 2.5a

0.60 ± 0.14b

SSIIai

71.6 ± 0.5b

78.7 ± 0.1d

86.2 ± 0.3c

2.7 ± 0.1b

97.3 ± 0.8b

106.4 ± 1.3a

109.6 ± 1.7a

0.70 ± 0.06b

SSIIaj

60.5 ± 0.3d

67.9 ± 0.5g

77.2 ± 1.1f

2.8 ± 0.1b

99.7 ± 3.8a

104.2 ± 4.7a

109.6 ± 3.6a

1.20 ± 0.05a

SBEIi

76.5 ± 0.4a

83.4 ± 0.4a

89.9 ± 0.4a

2.9 ± 0.0b

99.0 ± 1.9a

104.5 ± 1.2a

109.5 ± 0.8a

0.42 ± 0.01c

SBEIj

77.4 ± 0.8a

84.4 ± 0.3a

90.9 ± 0.1a

3.2 ± 0.1a

101.0 ± 0.3a

105.7 ± 0.4a

108.0 ± 1.4a

0.50 ± 0.04c

SBEIIai

73.1 ± 0.3b

79.3 ± 0.3c

86.1 ± 0.5c

2.9 ± 0.2b

99.4 ± 1.1a

103.7 ± 1.3a

105.7 ± 2.5a

0.60 ± 0.14b

SBEIIaj

71.6 ± 0.5b

78.7 ± 0.1d

86.2 ± 0.3c

2.7 ± 0.1b

97.3 ± 0.8b

106.4 ± 1.3a

109.6 ± 1.7a

0.70 ± 0.06b

SBEIIbi

76.9 ± 1.0a

83.4 ± 0.6b

90.4 ± 0.6a

3.5 ± 0.0a

101.6 ± 1.4a

105.7 ± 0.5a

108.5 ± 2.1a

0.28 ± 0.01d

SBEIIbj

77.3 ± 0.2a

83.3 ± 0.3b

89.2 ± 0.4b

3.2 ± 0.0a

98.0 ± 0.1a

104.1 ± 0.5a

107.7 ± 2.0a

0.22 ± 0.03d

Parent control

        

IR64

72.9 ± 0.1b

80.2 ± 0.1c

87.5 ± 0.2c

2.7 ± 0.1b

97.65 ± 0.94a

102.5 ± 0.9a

106.9 ± 0.4a

0.38 ± 0.04c

Nipponbare

65.2 ± 1.4c

74.9 ± 0.1f

83.0 ± 0.1e

2.7 ± 0.1b

96.97 ± 0.93b

101.7 ± 0.4b

101.8 ± 1.8b

0.34 ± 0.01c

l.s.d.

2.77

1.04

1.48

0.42

4.23

4.61

5.46

0.17

  1. 1To, 1Tp and 1Te are onset, peak and end gelatinization temperatures, and 1ΔH is the gelatinization enthalpy at the amylopectin gelatinization peak. 2To, 2Tp, and 2Te are onset, peak and end dissociation temperatures of amylose-lipid complexes, and 2ΔH is the dissociation enthalpy at the dissociation peak of amylose-lipid complexes. Each value is the mean of three biological replicates. Mean values within the same column with different letters are significantly different at p < 0.01.