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Rice
Fig. 1 | Rice

Fig. 1

From: Genetic Background Negates Improvements in Rice Flour Characteristics and Food Processing Properties Caused by a Mutant Allele of the PDIL1-1 Seed Storage Protein Gene

Fig. 1

Phenotypic characteristics of rice from Koshihikari (K), Koshihikari esp2 (Ke), Oonari (O), and Oonari esp2 (Oe) lines. a Appearance of representative rice plants, matured grains and transections of grains in 2015. b Representative developed SDS-PAGE gel of seed storage proteins; black, white, and gray triangles indicate glutelin precursor, matured glutelin, and prolamin, respectively. c Glutelin precursor, d total protein, and e amylose content of mature rice grains; means of data from 2013 to 2018. f Principal component analysis, g hierarchical cluster analysis, and h relative area of low-molecular-weight metabolites in mature rice grains in 2015; black and gray triangles in g indicate increased and decreased levels of metabolites, respectively, in the esp2 lines as compared with the respective parental lines. Asterisks indicate significant difference from the Koshihikari parental line at P < 0.05 (*), < 0.01 (**), and < 0.001 (***)

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