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Table 2 Thermal properties of starch analyzed by differential scanning calorimetry

From: Improving Agricultural Traits While Maintaining High Resistant Starch Content in Rice

Line

Genotype

TO (°C)a

TP (°C)a

TC (°C)a

ΔH (J/g)a

Akita 63

ss2aL SS3a gbss1L BE2b

57.7 ± 0.0cd

64.0 ± 0.0f

71.0 ± 0.1c

14.2 ± 0.3a

Kasalath

SS2a SS3a GBSS1 BE2b

66.2 ± 0.0ab

70.2 ± 0.0c

74.2 ± 0.4bc

14.3 ± 1.0a

EM10 (BC3)

ss2aL SS3a gbss1L be2b

64.0 ± 0.3b

72.5 ± 0.2b

80.9 ± 0.1a

12.0 ± 0.4a

#4019 (BC3)

ss2aL ss3a gbss1L be2b

56.7 ± 0.1d

66.0 ± 0.2e

80.3 ± 1.3a

10.9 ± 0.3a

#1203A (BC3)

SS2a SS3a gbss1L be2b

68.5 ± 0.2a

75.7 ± 0.1a

81.1 ± 0.1a

12.7 ± 0.7a

#1203B (BC3)-1

ss2aL SS3a GBSS1 be2b

65.9 ± 0.1ab

72.0 ± 0.1b

77.0 ± 0.0ab

11.7 ± 0.5a

#1203B (BC3)-2

ss2aL SS3a GBSS1 be2b

66.0 ± 0.0ab

72.6 ± 0.0b

78.0 ± 0.2ab

12.2 ± 0.7a

#1203C (BC3)-1

SS2a SS3a GBSS1 be2b

66.6 ± 0.7ab

72.6 ± 0.2b

77.6 ± 0.4ab

12.3 ± 0.7a

#1203C (BC3)-2

SS2a SS3a GBSS1 be2b

65.9 ± 0.3ab

72.6 ± 0.0b

78.3 ± 0.4ab

13.0 ± 1.6a

#1206A (BC3)

SS2a ss3a gbss1L be2b

60.0 ± 0.3c

68.8 ± 0.1d

74.9 ± 0.2bc

9.6 ± 1.0a

#1206B (BC3)

ss2aL ss3a GBSS1 be2b

58.8 ± 0.1cd

65.6 ± 0.1e

71.7 ± 0.2c

9.5 ± 0.6a

#1206C (BC3)

SS2a ss3a GBSS1 be2b

60.0 ± 0.3c

68.4 ± 0.1d

74.3 ± 0.4bc

10.0 ± 0.8a

  1. aData represent mean ± SE (n = 3). Different lowercase letters indicate significant differences among rice genotypes (P < 0.05; Tukey–Kramer method). To, onset temperature; Tp, peak temperature; Tc, conclusion temperature; ΔH, gelatinization enthalpy of starch