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Table 3 Thermal properties of tuber starch granules from plants exhibiting silencing of GBSS (1041 lines) or overexpressing SBEII (1047 lines)

From: Overexpression of STARCH BRANCHING ENZYME II increases short-chain branching of amylopectin and alters the physicochemical properties of starch from potato tuber

Line T o (°C) T p (°C) T c (°C) Δ H (J g −1 )
WT676 54.7 ± 0.7e 58.1 ± 0.4ef 61.6 ± 0.0d 15.4 ± 0.4bcde
WT898 55.3 ± 0.2e 58.5 ± 0.1ef 62.1 ± 0.1d 15.9 ± 0.2bcde
WT903 55.4 ± 0.6e 58.6 ± 0.3ef 61.6 ± 0.0d 15.7 ± 0.1bcde
EV33-3 54.2 ± 0.7cd 57.7 ± 0.4d 61.6 ± 0.5d 15.8 ± 2.7bcde
EV33-5 55.4 ± 0.6e 58.7 ± 0.4fg 62.1 ± 0.1d 15.0 ± 0.5abcd
EV34-33 54.9 ± 0.2de 58.2 ± 0.1de 61.7 ± 0.0d 14.9 ± 0.5abc
1041-1 59.3 ± 0.1f 63.1 ± 0.2h 67.5 ± 0.1f 18.2 ± 0.1f
1041-3 59.6 ± 0.6f 63.8 ± 0.4i 68.7 ± 0.3g 17.2 ± 1.5ef
1041-4 53.8 ± 0.5c 57.8 ± 0.2d 61.9 ± 0.6d 16.8 ± 1.7def
1041-16 60.0 ± 0.4f 63.4 ± 0.3hi 67.9 ± 0.3f 17.9 ± 0.4f
1047-3 55.2 ± 0.3e 59.1 ± 0.5g 64.9 ± 1.2e 16.6 ± 1.5cdef
1047-5 53.6 ± 0.8c 57.0 ± 0.7c 60.9 ± 0.1c 14.2 ± 1.6ab
1047-12 52.8 ± 0.9b 55.9 ± 0.5b 59.1 ± 0.2ab 13.7 ± 0.5a
1047-15 52.3 ± 0.4ab 55.6 ± 0.2b 59.2 ± 0.2b 14.5 ± 0.5ab
1047-17 52.0 ± 0.3a 55.0 ± 0.1a 58.5 ± 0.2a 14.6 ± 0.4ab
1047-23 53.7 ± 0.2c 56.7 ± 0.2c 59.7 ± 0.3b 15.0 ± 1.3abcd
  1. WT: wild-type; EV: empty vector. Data are means ± SD (n = 4 biological replicates). Means in the same column not sharing a common letter are significantly different between groups at P = 0.05 as determined by LSD after a one-way ANOVA test.
  2. T o = temperature of onset of gelatinisation peak.
  3. T p = temperature of gelatinisation peak.
  4. T c = temperature of gelatinisation conclusion.
  5. ΔH = gelatinisation enthalpy of starch.