Abstract
A new rice mutant Suweon 464 (S-464), which has extreme contrast in cooking quality and physicochemical properties from those of its mother variety Ilpumbyeo (IP), revealed striking differences in ultrastructure in in situ, fractured whole grain, and isolated starch preparation. In scanning electron microscopy (SEM), compound starch granules (CSG) in whole grains of IP were readily split during fracturing, whereas those in S-464 were structurally intact and were enclosed within a sac-like structure tolerant of fracturing. In isolated preparation, IP starch consisted entirely of individual starch granules, whereas S-464 starch consisted of mostly large CSG enclosed within the sac, preventing the release of the individuals. In transmission electron microscopy (TEM), S-464 starch granules were smaller, solidly "condensed", and highly contrasted, whereas those of IP were larger, loosely "diffused", and less contrasted. The boundaries of amyloplasts and starch granules in S-464 were coated with a thin proteinaceous layer, presumed to be the counterpart of the sac that enclosed the CSG observed in SEM.
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