Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-High Level of Resistant Starch

Rice

Table 4 RS contents of raw and gelatinized rice flour and mashed and un-mashed cooked rice

Genotype	Raw rice flour	Gelatinized rice flour	Un-mashed cooked rice	Mashed cooked rice
WT (Taichung 65)	0.2 ± 0.0c	0.9 ± 0.0c	1.3 ± 0.1c	0.9 ± 0.0c
WT (Kinmaze)	0.2 ± 0.0c	0.9 ± 0.0c	1.2 ± 0.0c	0.9 ± 0.0c
be1 (EM557)	0.1 ± 0.0c	0.5 ± 0.0c	1.4 ± 0.3c	1.2 ± 0.0c
be2b (EM10)	11.6 ± 0.2b	3.9 ± 0.0b	27.5 ± 1.6b	10.8 ± 0.2b
be1 be2b (#1403)	35.1 ± 1.0a	26.6 ± 0.2a	76.2 ± 1.4a	28.4 ± 0.4a

Data represent mean ± SE (n = 3). Different lowercase letters (a–c) indicate significant differences among rice genotypes (P < 0.05; Tukey-Kramer method)