Table 2.
Starch pasting parameters from RVA experiments
| Sample | Peak visc (cP) | Trough visc. (cP) | Breakdown visc. (cP) | Final visc. (cP) | Setback visc. (cP) | Peak time (min) | Pasting temp. (°C) |
|---|---|---|---|---|---|---|---|
| Whole starch sample | |||||||
| Kronos WT | 1176 ± 6 | 461 ± 18 | 715 ± 23 | 1325 ± 11 | 864 ± 28 | 5.24 ± 0.09 | 86.40 ± 0.49 |
| K2485 | 1239 ± 8 | 529 ± 40 | 710 ± 33 | 1464 ± 19 | 936 ± 59 | 5.27 ± 0.10 | 86.45 ± 0.48 |
| K0598 | 1043 ± 27* | 517 ± 22 | 526 ± 49 | 1314 ± 55 | 796 ± 77 | 5.38 ± 0.12 | 88.87 ± 0.83 |
| mrc-1 | 962 ± 31* | 444 ± 25 | 518 ± 56* | 1366 ± 35 | 922 ± 56 | 5.44 ± 0.16 | 91.78 ± 1.50* |
| B-type granule-depleted sample | |||||||
| Kronos WT | 1202 ± 4 | 627 ± 2 | 575 ± 3 | 1296 ± 10 | 669 ± 8 | 5.49 ± 0.02 | 85.82 ± 0.29 |
| K2485 | 1289 ± 12* | 648 ± 6 | 641 ± 7* | 1453 ± 20* | 805 ± 14* | 5.4 ± 0* | 85.03 ± 0.28 |
| K0598 | 1114 ± 10* | 680 ± 9* | 434 ± 3* | 1267 ± 9 | 587 ± 3* | 5.6 ± 0* | 86.73 ± 0.28 |
| mrc-1 | 1069 ± 7* | 663 ± 3* | 406 ± 5* | 1313 ± 5 | 650 ± 2 | 5.8 ± 0* | 90.43 ± 0.03* |
RVA parameters were calculated from the viscograms shown in Figs. 3B and 4B. Values are the mean ± standard error of the mean (SEM) from n = 3 replicate measurements. Values marked with an asterisk are significantly different to the Kronos wild type (WT) under a one-way ANOVA and Tukey’s HSD test (p < 0.05)