Table 2.
2-Acetyl-1-pyrroline (2AP), amylose, protein and fat contents of polished KDML 105 and its 6 selected mutants*
| Variety | 2AP (ppm) | Amylose (%) | Protein (%) | Fat (%) |
|---|---|---|---|---|
| KDML 105 | 13.77a ± 2.46 | 12.87c ± 0.95 | 4.19e ± 0.40 | 0.30b ± 0.12 |
| HyKOS3 | 6.88b ± 1.04 | 12.99c ± 0.83 | 5.18d ± 0.36 | 0.28b ± 0.06 |
| HyKOS3-1 | 1.54d ± 0.47 | 19.19b ± 2.44 | 7.74abc ± 0.59 | 0.43b ± 0.13 |
| HyKOS7-1 | 3.48c ± 0.32 | 13.51c ± 0.61 | 6.66c ± 0.98 | 0.78a ± 0.20 |
| HyKOS16 | 6.93b ± 0.31 | 12.85c ± 0.57 | 7.04bc ± 0.32 | 0.70a ± 0.16 |
| HyKOS21 | Not detected | 12.95c ± 0.62 | 8.45a ± 0.76 | 0.63a ± 0.25 |
| HyKOS22 | Not detected | 20.99a ± 0.26 | 8.07ab ± 0.71 | 0.40b ± 0.17 |
a, bMeans with different letters in the same column were significantly different (p ≤ 0.05)
* Data were reported on the basis of 14 % grain moisture content