Table 1.
Comparison of generated transgenic lines with their parent Nipponbare Values reported are means ± SEM. Mean values with different letters are significantly different
| Properties | ami-BEIIb lines | hp-BEIIb lines | Nipponbare |
| Ten brown grain weight (mg) | 140.3±8.5 a | 144.2±5.7 a | 205.2±2.3 b |
| Length (mm) | 5.2±0.1 | 5.1±0.0 | 5.2±0.0 |
| Width (mm) | 2.7±0.1a | 2.7±0.1 a | 2.9±0.0 b |
| Thickness (mm) | 2.0±0.0 a | 2.0±0.0 a | 2.2±0.0 b |
| Chalkiness (% per grain) | 75–100 | 25–50 | 0–10 |
| Total starch, flour samples (g 100 g−1) | 91.4±1.7* | 91.0±0.4 | 90.4±0.9 |
| Total starch, freshly cooked grains (g 100 g−1) | 86.9±0.6 | 86.0±0.4 | 85.5±0.0 |
| Apparent amylose content (%) at 620 nm | 41.2±0.5 a | 34.0±1.6 b | 19.6±0.7 c |
| Apparent amylose content (%) at 720 nm | 16.9±0.4 a | 13.7±0.8 b | 15.2±0.2 a,b |
| Pentosans (%) | 0.31±0.02 a | 0.25±0.01 a | 0.05±0.01 b |
| β-Glucan (%) | 0.07±0.01 | 0.05±0.01 | 0.05±0.01 |
| Neutral non-starch polysaccharides (g 100 g−1) | 1.5±0.2 a | 0.8±0.1 b | 0.8±0.0 b |
| Peak gelatinization temperature (°C) | 80.7±0.0 a | 75.0±1.2 b | 71.2±0.5 b |
*Of which, 9.5±0.8 g 100 g−1 are resistant starch.