Table 3.
Thermal properties of flour and starch of transgenic rice as measured by DSC.
| To(°C) | Tp(°C) | Tc(°C) | ΔH(J/g) | |
|---|---|---|---|---|
| Flour | ||||
| CK | 63.5a | 70.2a | 75.5a | 7.7a |
| RGD1 | 58.8b | 65.3b | 71.9b | 5.8c |
| RGD2 | 57.1bc | 63.5cd | 67.5c | 7.3a |
| RGD3 | 55.9c | 62.6de | 67.2c | 6.2bc |
| RGD4 | 57.7bc | 64.6bc | 70.9b | 6.6b |
| RGD5 | 56.2c | 61.3e | 66.0c | 6.0c |
| RGD6 | 58.6b | 64.6c | 72.2b | 6.2bc |
| Starch | ||||
| CK | 63.7a | 69.3a | 75.2a | 12.0a |
| RGD1 | 58.5b | 63.3b | 66.3bc | 11.6ab |
| RGD2 | 57.2c | 62.1c | 67.3b | 11.8ab |
| RGD3 | 55.9d | 61.1d | 65.3bc | 10.2c |
| RGD4 | 57.6c | 62.7bc | 66.3bc | 11.1abc |
| RGD5 | 55.7d | 60.4d | 64.6c | 10.5bc |
| RGD6 | 57.9bc | 62.7bc | 65.6c | 10.9abc |
Different letter indicates significant difference (P < 0.05).