Skip to main content
Figure 2 | BMC Plant Biology

Figure 2

From: Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

Figure 2

Average normalized spot volumes of omega gliadins in flour from non-transgenic and transgenic lines grown under different fertilizer regimens. For each class of proteins, the solid bars denote flour from plants grown without fertilizer while the stippled bars denote flour from plants supplied with post-anthesis fertilizer. Blue bars represent the non-transgenic control while red and green bars represent transgenic lines 35b and 45a, respectively. Total omega gliadins include the omega-5 gliadins, omega-1,2 gliadins and secalin-like omega gliadins, but not the omega-1,2 chain-terminating gliadins.

Back to article page

BMC Plant Biology

ISSN: 1471-2229

Contact us