. 2021 Apr 30;68(2):31–39. doi: 10.5458/jag.jag.JAG-2021_0002

Table 3.

Thermal properties of purified endosperm starch in mutant and wild-type lines.

Line name	Genotype	T_o(˚C)^*	T_p (˚C)^**	T_c (˚C)^***	ΔH (mJ/mg)^****
#1520	ss2a be2b (-)	51.5±0.4^ab	64.4±0.4^ab	74.6±0.1^a	11.7±0.7^abc
#1522	ss2a be2b (+)	53.5±0.7^ab	65.7±0.2^ab	75.6±0.2^a	11.4±0.7^abc
EM204^X	ss2a	33.9±0.5^b	47.2±0.4^d	56.5±0.2^c	7.1±0.0^c
EM10	be2b (-)	57.4±0.2^ab	68.1±0.2^ab	78.0±0.4^a	14.4±0.2^ab
ssg3	be2b (+)	60.9±2.2^a	72.5±0.1^a	79.6±0.3^a	15.8±0.5^a
Kinmaze^X	WT	45.4±0.2^ab	52.8±0.0^cd	59.6±0.2^bc	9.5±0.4^bc
Nipponbare	WT	50.2±0.1^ab	57.1±0.1^c	63.7±0.2^b	15.7±1.3^a

^*Onset temperature. ^**Peak temperature. ^***Conclusion temperature. ^****Gelatinization enthalpy of starch. Values are expressed as the mean ± SE (n = 3). Samples annotated with different letters (a–d) are significantly different from one another as determined by the Tukey–Kramer method (p < 0.05). ^XData from Miura et al. (2018).¹⁴⁾