Skip to main content

Table 1 Protein content, composition, and characterization of developing kernels of bread wheat cv. ‘Arnold’

From: Synthesis and accumulation of amylase-trypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.)

Traita

Days after anthesis

7

11

14

18

25

33

39

46

PROT (g/100 g)

17.7a

14.7b

13.0bc

12.3c

13.3bc

13.6bc

13.9bc

14.5b

ALBGLO (g/100 g)

1.9a

1.4bc

1.5bc

1.7ab

1.3bc

1.2c

1.6abc

1.7ab

ATI (g/100 g)

n.d.

0.2d

0.4c

0.5b

0.6b

0.6b

0.7a

0.7a

TIA (mg/kg)

n.d.

n.d.

n.d.

n.d.

<LOQ

79.6b

89.7a

79.1b

  1. a PROT crude protein content by Dumas method; ALBGLO combined albumin and globulin content by Bradford method; ATI ATI content by RP-HPLC; TIA trypsin inhibitory activity n.d. not detected; <LOQ trypsin inhibitory activity below 40%. Means denoted by a different letter indicate significant differences between sampling dates (p < 0.05)
Back to article page

BMC Plant Biology

ISSN: 1471-2229

Contact us