Table 2.

Contents of protein, starch and lipid in mature seeds

Line	Contents of total protein (mg/g)	Contents of prolamin (%)	Contents of glutelin (%)	Contents of total starch (%)	Contents of total lipid (%)
WT	102.14 ± 0.79	0.33 ± 0	10.00 ± 0.29	86.79 ± 1.33	2.89 ± 0.04
OX‐1	105.16 ± 0.65**	0.57 ± 0.01**	12.85 ± 0.20**	83.22 ± 1.46**	3.16 ± 0.07**
OX‐2	106.15 ± 1.14**	0.59 ± 0.02**	13.10 ± 0.42**	83.37 ± 2.13**	3.41 ± 0.14**
OX‐3	106.94 ± 0.87**	0.60 ± 0.02**	15.55 ± 0.16**	80.45 ± 2.30**	3.62 ± 0.09**
Ri‐1	100.55 ± 0.37**	0.30 ± 0.03**	10.16 ± 0.20	87.47 ± 1.92*	2.60 ± 0.11**
Ri‐2	99.79 ± 0.46**	0.32 ± 0.02*	9.75 ± 0.18*	87.76 ± 1.86*	2.71 ± 0.07*
Ri‐3	100.22 ± 0.31**	0.31 ± 0.02*	9.21 ± 0.38**	88.57 ± 2.45**	2.51 ± 0.05**

Powder grains of the transgenic lines and WT fully filled seeds were used for analysis of the lipid, protein and starch contents. All data are given as means ± SE of three biological replicates. *P < 0.05. **P < 0.01. P‐values produced by two‐tailed Student's t‐test.