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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.