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Gelatinization and properties of rice starches from wild-type TC65 and transgenic lines
T0, TP, and TC, Onset, peak, and conclusion temperatures (°C) of endotherm. ΔH, Enthalpy change of gelatinization and melting. Values are mean ± sd. ND, No detection.
| T0 | TP | TC | ΔH | |
|---|---|---|---|---|
| °C | °C | °C | J/g | |
| TC65 | 55.5 ± 0.4 | 63.2 ± 0.1 | 70.5 ± 0.3 | 6.46 ± 0.59 |
| 47-3 | 49.6 ± 1.6 | 61.6 ± 0.6 | 72.4 ± 1.6 | 5.39 ± 0.70 |
| 6-1 | 48.0 ± 1.8 | 56.3 ± 0.9 | 65.7 ± 1.0 | 5.25 ± 1.40 |
| 24-2 | 44.5 ± 1.0 | 53.7 ± 0.8 | 63.8 ± 1.0 | 3.94 ± 0.32 |
