Table II.
Thermal properties of endosperm starch as determined by DSC
| Lines | Toa | Tpb | Tcc | ΔHd |
|---|---|---|---|---|
| °C | °C | °C | mJ mg−1 | |
| ‘Nip’ | 55.7 ± 0.4e | 62.2 ± 0.3 | 68.7 ± 0.5 | 8.3 ± 0.4 |
| SS3a-1+/+ | 53.7 ± 0.2 | 61.4 ± 0.2 | 67.7 ± 0.2 | 8.4 ± 0.2 |
| ss3a-1 | 50.5 ± 0.6 | 60.5 ± 0.1 | 68.1 ± 0.1 | 7.6 ± 0.5 |
| ‘T65’ | 56.1 ± 0.6 | 63.5 ± 0.4 | 69.9 ± 0.3 | 9.1 ± 0.1 |
| ss3a-2 | 48.4 ± 0.9 | 60.4 ± 0.1 | 69.9 ± 0.6 | 6.8 ± 0.4 |
a
Onset temperature.
b
Peak temperature.
c
Conclusion temperature.
d
Gelatinization enthalpy of starch.
e
The values are the averages of at least three replications (means ± se).