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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)