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. 2012 Nov 21;12:223. doi: 10.1186/1471-2229-12-223

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Copyright ©2012 Carciofi et al.; licensee BioMed Central Ltd.

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

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Solubility. (a) Thermal properties and swelling power of starch from SBE RNAi4.1 and control lines. Upper lines (red, SBE RNAi4.1; blue, control) show the endothermic heat flow and lower dots and lines show the water gain of starch. Vertical line indicates melting of amylopectin. The swelling power of starch after gelatinization at 100°C is reported as the ratio of water gain of the swollen starch pellet compared to starch dry matter. (b) Solubility (1% starch granule suspensions in water) of control (filled squares) and amylose-only (open squares) starch as a function of temperature. The solubility is reported as the ratio of total carbohydrate in the supernatant to total starch.