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. 2007 May;144(1):258–277. doi: 10.1104/pp.107.098665

Figure 4.

Figure 4.

Comparison of the chain-length profile of amylopectin in ‘Nipponbare’ grain ripened under different temperatures. A, Chain-length profile. Debranched amylopectin extracted from 25°C/20°C-ripened (white bars) or 33°C/28°C-ripened (black bars) grains were analyzed by HPAEC-PAD, and the relative peak area of the chromatogram is shown for the individual DP. The data is the mean ± sd of five independent measurements. B, Difference in the chain-length distribution of amylopectin. The difference in the relative peak area in A between 33°C/28°C-ripened and 25°C/20°C-ripened grains is shown in the DP range of 6 to 53.