Fig. 5.

Chain-length distributions of perfect and chalky grain amylopectins of rice. Rice grains were harvested in 2009 and 2010 that the average temperatures of grain filling periods were 24.4 and 28.0 °C, respectively. Center part of perfect grains and translucent and opaque parts of chalky grains were subjected to starch extraction, followed by APTS labeling and capillary electrophoretic analysis. Bottom panels show differences in the chain distributions of amylopectins in perfect and chalky grains. Blue lines, differences between the opaque part of chalky grain and perfect grain; red lines, differences between the translucent part of chalky grain and perfect grain. Values are represented as mean ± s.d. (n = 3)