Table 3 Comparison of the plant features and flour components mean values of each group of pattern (PI, PII, PIII and Other) to the overall mean (NS = no significant; *p < 0.05, **p < 0.01; ***p < 0.001).

From: Characterization of celiac disease related oat proteins: bases for the development of high quality oat varieties suitable for celiac patients

 

Overall

PI

PII

PIII

Other

n

122

54

33

19

16

Panicle emergence

112.7

108.5***

112.5 NS

115.5*

114.3 NS

Plant height

1.41

1.33***

1.36 NS

1.53***

1.43 NS

n

132

55

37

22

18

Starch

36.77

39.78***

35.07 NS

34.00*

38.25 NS

Protein

16.25

15.46**

16.28 NS

17.41*

15.84 NS

Monomeric

20.23

21.35**

20.94 NS

20.50 NS

18.13*

Aggregate

10.47

11.39**

9.90 NS

10.53 NS

10.08 NS

Prolamin

30.71

32.75**

30.84 NS

31.03 NS

28.21 NS

Non prolamin

131.7

121.8***

132.0 NS

143.1*

130.2 NS

Protein/Starch

0.43

0.39 NS

0.47*

0.52***

0.42 NS

Monomeric/Aggregate

1.97

1.89 NS

2.17**

1.96 NS

1.84 NS

Prolamin/Protein

0.19

0.21***

0.19 NS

0.18**

0.18*

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