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. 2012 Sep 24;63(16):5859–5872. doi: 10.1093/jxb/ers235

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© 2012 The Author(s).

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/2.0/uk/) which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 9. — Schematic representation of the α-glucans in this study, phytoglycogen in EM914, soluble and insoluble α-glucan in the transgenic rice line (#20), and L- and S-amylopectin in indica and japonica rice, respectively. Insoluble α-glucan in line #20 is more elongated than the soluble α-glucan and phytoglycogen. Amylopectin exhibits A-type crystallinity, whereas phytoglycogen and α-glucan in SSIIa ^I /isa1 have no (phytoglycogen and soluble α-glucan) or a weak B-type (insoluble α-glucan) crystallinity.