Table 3.
Grain morphology and starch physiochemical properties of different mutant lines.
| Properties | Wild type | sbeI-c6 (i1a/i1a) | sbeI-c31 (d8/d8) | sbeIIb-c1 (i1a/i1a) | sbeIIb-c15 (i1b/i1b) |
|---|---|---|---|---|---|
| Thousand-grain weight (g) | 24 0.42 a | 24 0.45 a | 24 0.13 a | 17 0.46 b | 17 0.36 b |
| Length (mm) | 5.5 0.10 a | 5.5 0.10 a | 5.4 0.10 a | 4.9 0.10 b | 4.8 0 b |
| Width (mm) | 2.5 0.10 a | 2.5 0.10 a | 2.4 0.10 a | 2.0 0 b | 2.1 0 b |
| Thickness (mm) | 2.0 0.01 a | 2.0 0.10 a | 2.0 0.10 a | 1.8 0 b | 1.7 0 b |
| Chalkiness (% per grain) | 0-10 | 0-10 | 0-10 | 75-100 | 75-100 |
| Hardness | 1.26 0.01 a | 1.04 0.02 b | 1.10 0.01 b | 0.30 0.01 c | 0.31 0.01 c |
| Gumminess | 1.10 0.05 a | 0.73 0.06 b | 0.76 0.09 b | 0.27 0.03 c | 0.29 0.02 c |
| Chewiness | 8.25 0.01 a | 6.52 0.04 b | 6.69 0.06 b | 0.15 0.04 c | 0.22 0.02 c |
| Gel consistency | 31 1 | 28 1 | 28.9 1 | 33.2 0.6 | 33.1 0.2 |
| Onset gelatinization temperature (°C) | 60 0.40 a | 55 0.61 a | 56.5 1.10 a | 73.6 0.92 b | 74.5 1.20 b |
| Peak gelatinization temperature (°C) | 66.9 0.80 a | 62.4 1.20 a | 63.6 0.70 a | 80.4 1.40 b | 81.2 2.20 b |
| End gelatinization temperature (°C) | 73.9 1.30 a | 70.1 1.11 a | 71.2 0.80 a | 86.7 1.50 b | 88.1 1.80 b |
| Gelatinization enthalpy (J/g) | 4.5 0.12 a | 2.68 0.06 b | 2.58 0.07 b | 6.6 0.10 c | 6.7 0.12 c |
| Pentosans (%) | 1.72 0.10 a | 1.78 0.02 a | 1.77 0.015 a | 2.14 0.08 b | 2.22 0.04 b |
Values reported are mean ± SEM. Mean values with different letters are significantly different. Number and characters indicated in the brackets after the name of each mutant line, i1 and d8, represent insertion of 1 bp or deletion of 8 bp at the target sites, respectively, and i1a or i1b indicates the 1 bp insertion of different nucleoid base.