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. 2017 Apr 12;8:554. doi: 10.3389/fpls.2017.00554

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Copyright © 2017 Mitchell, Pritchard, Okada, Larroque, Yulia, Pettolino, Szydlowski, Singh, Liu and Ral.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Chemical properties of starch from wild-type (WT) and transgenic high oil (HO) potatoes by differential scanning calorimetry. Onset temperature (T_o; A), conclusion temperature (T_c; B), peak temperature (T_p; C) and enthalpy of transition (ΔH; D). Asterisks indicate significant differences between WT and HO (t-test: ^*p < 0.05; ^**p < 0.01). Representative profiles for a WT (dashed line), a medium TAG line (1.63% TAG; solid line) and the highest oil plant (3.35% DW TAG; dotted line) are also shown (E).