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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