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Table 1 End-use quality parameters of the transgenic and control lines

From: Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality

Parameters

Line

LUNAa

N-1a

HP-19a

HP-245a

H-182a

H-293a

P-121a

P-149a

Transgene

None

None

1AX1 + Pina

1AX1 + Pina

1AX1

1AX1

Pina

Pina

Hardnessb

98.70 ± 2.30ab

95.90 ± 5.20b

61.60 ± 1.90 cd

62.90 ± 3.20 cd

105.80 ± 4.20a

101.70 ± 0.60a

60.50 ± 1.50 cd

67.70 ± 20.5c

Flour yieldc

 Bran(g)

9.15 ± 0.20b

7.50 ± 0.30b

12.26 ± 0.30a

13.25 ± 0.10a

7.61 ± 0.04b

7.54 ± 0.20b

12.42 ± 2.20a

13.95 ± 0.05a

 Break flour(g)

9.50 ± 1.30bc

8.60 ± 0.68c

17.36 ± 0.08a

17.48 ± 0.25a

8.83 ± 0.20c

8.95 ± 0.08bc

17.45 ± 0.52a

18.34 ± 0.01a

 Shorts(g)

45.87 ± 4.04ab

48.63 ± 2.56a

26.14 ± 0.39c

25.78 ± 0.06c

47.78 ± 0.06ab

48.08 ± 0.83ab

25.25 ± 2.12c

23.95 ± 0.55c

 Reduction flour(g)

33.95 ± 2.34b

34.12 ± 1.70b

41.87 ± 0.21a

40.76 ± 0.44a

34.91 ± 0.01b

34.18 ± 1.25b

42.16 ± 0.73a

41.30 ± 0.42a

 Total flour(g)

98.47 ± 0.17ab

98.85 ± 0.07a

97.63 ± 0.02b

97.27 ± 0.52b

99.12 ± 0.19a

98.75 ± 0.27a

97.28 ± 0.19b

97.53 ± 0.18b

 BFY (%)

9.65 ± 1.33bc

8.70 ± 0.68c

17.78 ± 0.08a

17.96 ± 0.16a

8.90 ± 0.18c

9.07 ± 0.06bc

17.94 ± 0.57a

18.80 ± 0.03a

 SFY (%)

44.13 ± 3.77bc

43.21 ± 2.38c

60.67 ± 0.14a

59.87 ± 0.38a

44.12 ± 0.12bc

43.68 ± 1.22bc

61.28 ± 0.10a

61.14 ± 0.54a

Flour characteristicsd

 Protein content (%)

14.35 ± 0.05a

14.15 ± 0.05a

14.25 ± 0.05a

14.10 ± 0.00a

14.25 ± 0.05a

14.50 ± 0.00a

12.50 ± 0.00b

12.60 ± 0.00b

 Water content (%)

12.70 ± 0.00b

12.60 ± 0.00b

12.95 ± 0.05a

13.00 ± 0.00a

12.60 ± 0.00b

12.55 ± 0.05b

13.00 ± 0.00a

13.05 ± 0.05a

 Ash content (%)

0.87 ± 0.05b

0.85 ± 0.30b

0.76 ± 0.00c

0.77 ± 0.05c

0.82 ± 0.00b

1.01 ± 0.05a

0.69 ± 0.00d

0.68 ± 0.05d

 Gluten content (%)

30.90 ± 0.05bc

30.15 ± 0.30c

33.15 ± 0.00a

32.15 ± 0.05ab

30.7 ± 0.00bc

31.5 ± 0.05b

29.05 ± 0.00d

29.00 ± 0.05d

Color parameterse

 L*

77.42 ± 0.23d

79.00 ± 0.32c

81.48 ± 0.52b

82.25 ± 1.69b

79.83 ± 0.19c

80.09 ± 0.38c

82.13 ± 0.44b

84.27 ± 0.12a

 a*

−0.98 ± 0.01

−0.80 ± 0.02

− 0.94 ± 0.02

−1.03 ± 0.09

−0.90 ± 0.01

− 0.94 ± 0.02

−0.86 ± 0.03

−1.07 ± 0.01

 b*

18.15 ± 0.05a

17.14 ± 0.07ab

13.94 ± 0.09 cd

14.08 ± 0.26c

17.85 ± 0.04a

16.77 ± 0.07b

14.63 ± 0.07c

14.65 ± 0.02c

 Damaged Starch (%)f

27.60 ± 0.35a

29.70 ± 0.40a

19.20 ± 0.38b

20.20 ± 0.59b

30.60 ± 0.46a

29.50 ± 0.27a

20.50 ± 0.15b

20.00 ± 0.50b

 WBC (%)g

84.27 ± 0.40b

85.20 ± 0.80b

72.27 ± 0.40c

62.27 ± 1.20d

87.73 ± 0.80b

94.67 ± 0.80a

61.47 ± 0.80d

74.53 ± 1.20c

Flour particle size distributionh

 D10(μm)

5.07 ± 0.02a

5.34 ± 0.17a

4.29 ± 0.01b

4.28 ± 0.04b

5.18 ± 0.03a

5.06 ± 0.11a

4.30 ± 0.12b

4.28 ± 0.01b

 D50(μm)

26.61 ± 0.12a

26.46 ± 0.02a

25.52 ± 0.55b

25.09 ± 0.16b

26.30 ± 0.09a

26.36 ± 0.03a

25.36 ± 0.14b

24.99 ± 0.05b

 D90(μm)

73.21 ± 0.16

71.79 ± 0.66

74.97 ± 3.22

74.67 ± 1.72

73.34 ± 0.37

77.15 ± 3.45

74.53 ± 0.97

70.12 ± 0.38

 D43(μm)

33.85 ± 0.07

33.50 ± 0.10

33.57 ± 1.06

33.23 ± 0.47

33.71 ± 0.13

34.85 ± 1.04

33.3 ± 0.31

32.17 ± 0.11

 D32(μm)

10.88 ± 0.02a

11.20 ± 0.29a

9.44 ± 0.10b

9.28 ± 0.26b

10.98 ± 0.10a

10.78 ± 0.16a

9.43 ± 0.03b

9.55 ± 0.02b

 D21(μm)

2.21 ± 0.01a

2.31 ± 0.10a

1.80 ± 0.10b

1.80 ± 0.10b

2.27 ± 0.03a

2.19 ± 0.04a

1.87 ± 0.01b

1.92 ± 0.01b

 SSA(m^2/kg)

177.67 ± 0.39b

172.75 ± 4.45b

205.00 ± 2.10a

206.5 ± 3.60a

175.93 ± 1.40b

179.45 ± 2.65b

205.15 ± 0.75a

202.55 ± 0.35a

RVA attributes i

 Peak viscosity

393.00 ± 16.00d

320.50 ± 8.50e

428.50 ± 11.50c

432.00 ± 2.00c

328.50 ± 16.50e

380.50 ± 22.50d

456.50 ± 2.50b

513.50 ± 16.50a

 Setback

47.00 ± 1.00c

30.00 ± 0.00d

37.00 ± 2.00 cd

42.50 ± 6.50c

56.50 ± 10.50b

73.00 ± 8.00a

58.00 ± 8.00b

59.00 ± 3.00b

 Breakdown

264.00 ± 6.00d

212.00 ± 9.00e

314.50 ± 4.50c

308.50 ± 1.50c

206.50 ± 6.50e

254.50 ± 12.50d

335.00 ± 4.00b

383.00 ± 17.00a

 Trough

129.00 ± 10.00a

108.50 ± 0.70d

114.00 ± 7.00d

123.50 ± 3.50b

122.00 ± 10.00b

126.0 ± 10.00ab

121.50 ± 1.50c

130.50 ± 0.50a

 Final viscosity

176.00 ± 11.00c

138.50 ± 0.50f

151.00 ± 5.00e

166.00 ± 10.00d

178.50 ± 20.50c

199.00 ± 18.00a

179.50 ± 6.50c

189.50 ± 2.50b

 Peak time (min)

4.25 ± 0.00b

3.85 ± 0.07c

4.09 ± 0.17bc

4.05 ± 0.13bc

3.92 ± 0.20bc

4.55 ± 0.03a

4.02 ± 0.04bc

4.29 ± 0.04ab

 Pasting temp(°C)

67.75 ± 4.20

70.65 ± 0.45

56.15 ± 5.70

64.53 ± 7.38

62.63 ± 0.78

65.30 ± 9.00

59.18 ± 1.92

66.40 ± 4.60

  1. Note aMeans with the same letter are not significantly different (P > 0.05). All data are presented as mean ± SEM
  2. bMeasured by single kernel characterization system (SKCS) from 300 seeds per line and plot
  3. cMeasured by Chopin CD1 mill (n = 4); BFY break flour yield, SFY straight-grade flour yield
  4. dMeasured by near-infrared reflectance spectroscopy (NIRS) method
  5. eMeasured by Minolta Chroma meter CR-410. L*, lightness; a*, red to green; b*, blue to yellow
  6. fMeasured by using SDmatic by Chopin Technologies
  7. gMeasured by the AACC method 56–30
  8. hMeasured by laser light scattering. D10: the diameter where 10% of the population lies below the D10; D50 (the median): the diameter where half of the population lies below the D50; D90: the diameter where 90% of the distribution lies below the D90; SSA: specific surface area; D21: Length mean diameter; D32: Surface Weighted Mean; D43: Volume Weighted Mean
  9. iMeasured by rapid visco-analyzer (RVA)