Table 2. Properties of mutant starches.
| Line | Amylose content (%) | DSC | RVA | RS (%) | ||||
|---|---|---|---|---|---|---|---|---|
| Tp (°C) | ΔH (J/g) | To (°C) | Peak viscosity (RVU) | Breakdown (RVU) | Set back (RVU) | |||
| WT | 29.2±0.70 | 73.4±0.12 | 18.4±0.39 | 70.6±0.15 | 105.9±3.93 | 7.11±1.53 | 81.9±0.87 | 72.4±1.20 |
| gwd1 #88 | 39.3*±0.96 | 68.9*±0.06 | 17.5±0.06 | 65.4*±0.12 | 55.2*±0.47 | 3.92±0.22 | 15.3*±0.41 | 75.1±2.41 |
| gwd1 #128 | 35.6*±0.95 | 67.9*±0.27 | 17.8±0.53 | 64.6*±0.27 | 89.3*±0.52 | 0.95*±0.05 | 52.7*±0.75 | 71.7±1.30 |
| sbe3 #19 | 31.9±2.00 | 70.4*±1.02 | 17.6±0.88 | 66.3*±1.68 | 121.2*±5.69 | 11.20*±2.45 | 119.2*±3.05 | 80.7*±0.75 |
| gbss1 #F14 | 8.6*±0.85 | 72.6±0.06 | 18.8±0.46 | 68.4*±0.12 | 153.7*±0.09 | 72.2*±0.51 | 5.5*±0.63 | 76.7±1.31 |
DSC: thermal properties by differential scanning calorimetry, RVA: pasting properties by rapid visco analyzer, RS: values of resistant starch, Errors indicate ±SD. Asterisks indicate a significant difference compared to WT (p<0.01).