Table 1. Characterization of the storage proteins from introgression lines and their parents1.
| Parameters |
Line
|
LSD 0.05 | LSD 0.01 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| C107 | C0 | C1a | C1b | C2a | C2b | C3a | C3b | C4a | C4b | B102-1-2/1 | |||
| Transgenic HMW | None | None | 1Ax1 | 1Ax1 | 1Ax1 | 1Ax1 | 1Ax1 | 1Ax1 | 1Ax1 | 1Ax1 | 1Ax1 | ||
| Endogenous HMW | 7+9,2+12 | 7+9, 2+12 | 7+9, 2+12 | 7+9, 2+12 | 7+9 | 7+9 | 17+18 | 17+18 | 17+18, 2+12 | 17+18, 2+12 | 17+18 | ||
| Protein content 2 | |||||||||||||
| Grain protein content (%) | 14.9eD | 15.0eD | 16.2cB | 16.1cB | 15.6dC | 15.6dC | 15.5dC | 15.6dC | 17.0aA | 16.9bA | 15.5dC | 0.11 | 0.16 |
| Flour protein content (%) | 12.3gF | 12.3gF | 14.2bB | 14.2bB | 12.7dD | 12.7dD | 12.5fE | 12.6eE | 14.6aA | 14.6aA | 13.2cC | 0.05 | 0.07 |
| Glutenin (μg mg-1 flour) 3 | 2.94gG | 2.95gG | 3.68cC | 3.70cC | 3.05fF | 3.08fF | 3.26dD | 3.27dD | 4.05bB | 4.12aA | 3.14eE | 0.02 | 0.03 |
| Gliadin (μg mg-1 flour)3 | 2.89gE | 2.96fD | 3.05eC | 3.06deC | 3.21aA | 3.22aA | 3.12cB | 3.14bB | 3.06deC | 3.07dC | 3.15bB | 0.02 | 0.03 |
| Glutenin/gliadin | 1.02eE | 1.00fF | 1.21cC | 1.21cC | 0.95gG | 0.96gG | 1.04dD | 1.04dD | 1.32bB | 1.34aA | 1.00fF | 0.01 | 0.02 |
| HMW composition 4 | |||||||||||||
| 1Ax1 (% glutenin) | None | None | 12.13eE | 12.18eE | 12.91dD | 13.01cC | 13.28bB | 13.33bB | 13.27bB | 13.29bB | 13.54aA | 0.05 | 0.07 |
| 1Bx7 (% glutenin) | 9.61aA | 9.58aA | 8.41bB | 8.43bB | 9.61aA | 9.63aA | None | None | None | None | None | 0.04 | 0.06 |
| 1By9 (% glutenin) | 5.02aA | 4.98bA | 4.33cB | 4.34cB | 5.01abA | 4.98bA | None | None | None | None | None | 0.03 | 0.05 |
| 1Bx17+1By185 (% glutenin) | None | None | None | None | None | None | 14.12bB | 14.10bB | 12.45cC | 12.42cC | 14.71aA | 0.03 | 0.04 |
| 1Dx2 (% glutenin) | 7.98bB | 8.07aA | 7.09cC | 7.03cC | None | None | None | None | 5.62dD | 5.56dD | None | 0.05 | 0.07 |
| 1Dy12 (% glutenin) | 8.22aA | 8.27aA | 6.95bB | 6.86cC | None | None | None | None | 6.47dD | 6.48dD | None | 0.04 | 0.06 |
| x/y ratio 6 | 1.33eE | 1.33eE | 2.45cC | 2.47cC | 4.50bB | 4.55aA | ND | ND | 1.98dD | 1.97dD | ND | 0.02 | 0.03 |
| HMW (% glutenin) | 30.83cC | 30.91cC | 38.91aA | 38.85aA | 27.53eE | 27.62eE | 27.40eE | 27.43eE | 37.82bB | 37.75bB | 28.25dD | 0.21 | 0.28 |
| LMW (% glutenin) | 69.17cC | 69.09cC | 61.09eE | 61.15eE | 72.47aA | 72.38aA | 72.60aA | 72.57aA | 62.18dD | 62.25dD | 71.75bB | 0.22 | 0.29 |
| HMW/LMW ratio | 0.45cC | 0.45cC | 0.64aA | 0.64aA | 0.38eE | 0.38eE | 0.38eE | 0.38eE | 0.61bB | 0.61bB | 0.39dD | 0.00 | 0.00 |
1 Values within the same parameter followed by the same letter are not significantly different at 0.05 (small letter) and 0.01 (capital letter) probability level.
2 Protein contents were determined by near-infrared reflectance spectroscopy (NIRS) method using an Infratec TM1241 grain analyser and were adjusted to a 14% moisture basis. Average of three replications.
3Glutenins and gliadins were determined using the Bradford assay. Average of 10 replications.
4 Relative quantities of each HMW-GS were determined by densitometry analysis of SDS-PAGE results and are expressed related to total quantity of the glutenins. Average of 15 replications.
5 The relative quantities of the subunit pair 1Bx17+1By18 were analyzed and reported as one parameter due to subunits 1Bx17 and 1By18 could not be clearly separated into two bands on SDS-PAGE gels.
6 ND = not determined; Ratios of the x- and y-type HMW-GS for lines C3a, C3b and B102-1-2/1 were not determined as the quantities of 1Bx17 or 1By18 were unable to be densitometerically quantified on SDS-PAGE. To estimate ratios of the x- and y-type HMW-GS for lines C4a and C4b, x/y ratios were calculated as follows:
x/y ratio = (1Ax1 + 1Dx2 + 0.5*(1Bx17+1By18))/(1Dy12 + 0.5*(1Bx17+1By18))