Figure 3.

Properties of grains and physicochemical characteristics of starch in the flo16 mutant. (a‐e) The contents of total starch (a), amylose (b), protein (c), lipid (d) and sucrose (e) were proportions of grain dry weight in wild type and flo16. Values are means ± SD, n = 3. (f) Differences in amylopectin chain length distributions between the wild type and the flo16 mutant. (g) Swollen volumes of wild‐type and flo16 starch in urea solutions at various concentrations (0–9 M). Values are means ± SDs, n = 3. (h) Pasting properties of endosperm starch of the wild type and flo16 mutant. Grey line indicates temperature changes during measurements. Asterisks indicate the statistical significance between the wild type and mutant determined by Student's t‐tests (*P < 0.05; **P < 0.01).