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Figure S1 The constructs of T-DNA region used for producing transgenic rice.

Figure S2 Expression analyses of SBE genes in developing seeds of transgenic indica rice and its wild-type Te-qing.

Figure S3 Gelatinization of starch from (a) wild-type (WT) and (b) the high-amylose rice (HA2) in various concentrations (0–8 m) of urea solution. (c), Absorbance spectra of resolved starches, stained with I2/KI solution, from the wild-type (WT) and high-amylose rice (HA2) in 4 m urea solution.

Figure S4 Dry weight of caryopsis at different filling stages for high-amylose rice (HA1, HA2) and their wild type, Te-qing (WT).

Table S1 The main agronomic traits of two transgenic rice lines HA1 and HA2 and their wild type (WT).

Table S2 Gelatinization temperatures and enthalpies of flours from high-amylose rice HA2 and wild type (WT) determined by differential scanning calorimeter (DSC) at 33.3% solids concentration.

Table S3 Degree of polymerization (DP), ratio of amylopectin to amylose and amylose content revealed by GPC.

Table S4 Primers used for RT-PCR analysis in this study.

Table S5 Composition of experimental diets.

FilenameFormatSizeDescription
PBI_667_sm_FigS1-S4.doc689KSupporting info item
PBI_667_sm_Supplementarymaterialsandmethods.doc58KSupporting info item
PBI_667_sm_TableS1-S5.doc105KSupporting info item

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