Skip to main content

Table 3 Pearson correlation coefficients between major kernel components and protein fractions. Probabilities of significance are indicated as superscripted values

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

Major compositional characteristics
  Kernel dry weight Crude protein content Starch content
Kernel size 0.6690.005 −0.7550.001 0.7090.002
Kernel dry weight   −0.5570.025 0.8740.000
Crude protein content    −0.7140.002
Protein characteristics
  ALBGLO ATI TIA
Crude protein content 0.4360.092 −0.1800.537 0.6210.101
ALBGLOa   0.2390.411 0.2330.579
ATI    0.6120.107
  1. aALBGLO sum of albumins and globulins; ATI amylase-trypsin inhibitor; TIA trypsin inhibition activity