Table 2 TGW, protein and starch properties of mature grains of ssIIIa mutants and sibling control.

From: Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat

 

TGW (g)

Protein (%)

Starch

Amylose

Resistant starch

g/100 g wholemeal flour

mg/grain

% (iodine method)

% (SEC method)

g/100 g wholemeal flour

g/100 g starch

Sibling control

42.3 (2.8)

9.1 (0.5)

68.1 (5.6)

28.7 (1.1)

26.0 (3.2)

25.5 (1.7)

2.86 (1.15)

0.69 (0.11)

ssIIIa-A

41.3 (3.0)

9.4 (0.9)

65.8 (4.7)

27.0 (3.2)

26.7 (1.8)

25.3 (1.4)

2.40 (0.72)

0.72 (0.16)

ssIIIa-B

43.5 (3.4)

8.0 (1.6)

64.4 (2.5)

27.9 (3.0)

27.3 (1.3)

27.0 (2.4)

2.59 (0.89)

0.80 (0.13)

ssIIIa-D

40.8 (4.2)

8.1 (2.1)

64.4 (2.1)

27.2 (2.6)

25.5 (2.8)

27.5 (3.0)

2.59 (1.28)

0.47 (0.09)

ssIIIa-AB

41.8 (2.0)

8.6 (0.5)

63.7 (2.5)*

26.6 (2.4)

28.9 (4.7)

29.2 (1.2)*

3.76 (0.50)

0.87 (0.20)

ssIIIa-AD

43.7 (4.5)

9.2 (2.0)

61.4 (3.0)*

26.9 (3.9)

26.4 (3.1)

28.9 (1.0)*

3.75 (0.50)

0.78 (0.27)

ssIIIa-BD

39.4 (3.5)

8.9 (1.7)

59 (2.9)*

23.3 (2.3)*

26.3 (2.4)

29.9 (3.0)*

3.98 (1.65)

0.69 (0.06)

ssIIIa-ABD

37.7 (3.0)*

10.3 (2.1)

56.1 (2.7)*

20.3 (2.2)*

35.1 (0.56)*

33.8 (4.0)***

6.01 (0.61) ***

1.70 (0.59)***

  1. Protein, starch and resistant starch contents of wholemeal flour were measured on a fresh weight basis. Starch content (mg/grain) was calculated using TGW values. Values represent the mean and (standard deviation) for n = 5 biological replicates (individual plants), except for TGW and protein which is for 5 ≥ n ≤ 13 biological replicates (sample sizes in Table S5). Statistically significant differences (P < 0.05) identified in regression models comparing mutant genotypes to the sibling control are indicated with an asterisk (*).
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