Table 2 Thermal properties of endosperm starch in different rice genotypes determined by differential scanning calorimetry (DSC)
Genotype | Thermal properties | |||
|---|---|---|---|---|
To (°C) | Tp (°C) | Tc (°C) | ΔH (mJ mg−1) | |
WT (Taichung 65) | 51.0 ± 0.1b | 58.0 ± 0.0c | 64.1 ± 0.1b | 11.3 ± 0.1ab |
WT (Kinmaze) | 45.4 ± 0.0c | 53.0 ± 0.1d | 59.7 ± 0.0b | 9.6 ± 0.2b |
be1 (EM557) | 45.6 ± 0.3c | 53.8 ± 0.1d | 60.9 ± 0.1b | 10.0 ± 0.4b |
be2b (EM10) | 52.2 ± 0.6b | 69.3 ± 0.4b | 83.5 ± 1.6a | 17.6 ± 2.0a |
be1 be2b (#1403) | 61.4 ± 1.3a | 76.8 ± 0.2a | 85.7 ± 0.7a | 7.1 ± 0.6b |