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Table 3 Composition of carbohydrate (weight %) in endosperm starch fractions separated by gel filtration chromatography

From: Analyses of starch biosynthetic protein complexes and starch properties from developing mutant rice seeds with minimal starch synthase activities

  

Fr. I (%)a

Fr. II (%)

Fr. III (%)

III/II

Apparent amylose content (%)e

Apparent amylose content (mg/grain)f

True amylose content (%)h

Line

 

2009

2013

2009

2013

2009

2013

2009

2013

SS1/ss2a L /SS3a

(wild-type; Nipponbare)

Starchb

20.3 ± 0.4d

18.8 ± 0.5

20.4 ± 0.2

22.5 ± 0.4

59.2 ± 0.5

58.7 ± 0.4

2.9 ± 0.1

2.6 ± 0.1

18.8

2.84 (100)g

17.1

Amylopectinc

–

1.7 ± 0.3

–

21.5 ± 0.7

–

57.7 ± 1.0

–

2.7 ± 0.1

ss1 L /ss2a L /SS3a

(i2–1)

Starch

No data

21.5 ± 0.6 *, **

No data

21.2 ± 0.8 **

No data

57.3 ± 0.5 **

No data

2.7 ± 0.1 **

21.5

2.54 (89) g

19.9

Amylopectin

–

1.6 ± 0.1 **

–

20.9 ± 0.6 *, **

–

57.2 ± 0.5 **

–

2.7 ± 0.1 **

SS1/ss2a L /ss3a

(e1)

Starch

29.8 ± 0.2 *, **

29.4 ± 0.6 *

13.0 ± 0.2 *

13.0 ± 0.3 *, **

57.2 ± 0.4 *, **

57.7 ± 0.3 **

4.4 ± 0.1 *, **

4.5 ± 0.1 *, **

29.4

3.00 (106) g

27.4

Amylopectin

–

2.0 ± 0.1 *, **

–

12.8 ± 0.5 *

–

56.4 ± 0.7

–

4.4 ± 0.1 *, **

ss1 L /ss2a L /ss3a

(#6002)

Starch

34.0 ± 0.9 *

30.3 ± 0.3 *

13.8 ± 0.6 *

14.8 ± 0.5 *

52.2 ± 0.4 *

54.9 ± 0.4 *

3.8 ± 0.1 *

3.7 ± 0.1 *

30.3

3.00 (106) g

27.1

Amylopectin

–

3.2 ± 0.2 *

–

14.2 ± 0.6 *

–

54.5 ± 0.3 *

–

3.8 ± 0.2 *

  1. aThree fractions (Fr. I, II, and III) were divided at troughs of the carbohydrate content curve, as detected by refractive index detectors (Fig. 5)
  2. bTotal carbohydrate content = 100%
  3. cAreas of Fr. II and Fr. III of amylopectin were superimposed onto those of the starch, and the amount of amylopectin (extra-long chain) in Fr. I was calculated
  4. dMean ± SE of three replicates
  5. eApparent amylose content (%) = Fr. I of starch in 2013
  6. fApparent amylose content (mg/grain) = (starch content (mg/grain) in Table 2) x (Apparent amylose content (%) in 2013, Table 3)
  7. gPercentage of the wild-type
  8. hTrue amylose content (%) = apparent amylose content (Fr. I of starch in 2013) – extra-long chains (Fr. I of amylopectin in 2013)
  9. *Significant differences between Nipponbare and mutant lines by the t-test at P < 0.05
  10. **Significant differences between double mutant line and the other lines by the t-test at P < 0.05