Table 2 Physicochemical and morphological characteristics of grains from different Wx protein subunits in SM126
Accession | Total starch | Amylose content | Protein content | Grain area | Grain length | Grain width | 1000-grain weight |
|---|---|---|---|---|---|---|---|
(%) | (%) | (%) | (mm2) | (mm) | (mm) | (gm) | |
Wx-AbD | 61.47 ± 0.07 | 22.32 ± 0.38 | 12.90 ± 0.11 | 20.99 ± 0.21 | 7.01 ± 0.20 | 3.80 ± 0.007 | 55.25 ± 0.73 |
Wx-abD | 54.52 ± 0.15 | 19.52 ± 0.91 | 13.86 ± 0.24 | 18.38 ± 0.17 | 6.59 ± 0.12 | 3.53 ± 0.009 | 44.95 ± 0.88** |
Wx-Abd | 57.70 ± 0.26 | 18.91 ± 0.04 | 14.05 ± 0.01 | 19.11 ± 0.10 | 6.72 ± 0.16 | 3.61 ± 0.007 | 51.07 ± 0.72 |
Wx-abd | 44.79 ± 0.024** | 7.02 ± 0.16** | 12.29 ± 0.09 | 19.49 ± 0.33 | 6.71 ± 0.22 | 3.71 ± 0.008 | 51.43 ± 1.07 |