Table 4.
Topographic roughness parameters revealed by AFM analysis.
| Region/species | Rpv | Rq | Ra | Rz | Rsk | Rku |
|---|---|---|---|---|---|---|
| Pericarp | ||||||
| Barley | 0.318 | 0.067 | 0.053 | 0.316 | 1.185 | 3.478 |
| Oat | 0.473 | 0.098 | 0.082 | 0.469 | -0.798 | 3.041 |
| Einkorn wheat | 1.411 | 0.478 | 0.437 | 1.406 | -0.3 | 1.504 |
| Protein body globoids | ||||||
| Barley | 0.666 | 0.131 | 0.105 | 0.654 | -0.551 | 2.905 |
| Oat | 0.291 | 0.044 | 0.035 | 0.282 | 1.269 | 4.639 |
| Einkorn wheat | 0.462 | 0.118 | 0.102 | 0.461 | 0.003 | 1.827 |
| Starchy granules | ||||||
| Barley | 0.726 | 0.17 | 0.145 | 0.724 | 0.118 | 2.004 |
| Oat | 0.626 | 0.155 | 0.133 | 0.623 | 0.2 | 1.979 |
| Einkorn wheat | 0.363 | 0.057 | 0.042 | 0.357 | 2.084 | 7.299 |
Rpv, peak-to-valley roughness (μm); Rq, root mean square roughness (μm); Ra, average roughness (μm); Rz, Ten point average roughness (μm); Rsk, skewness; Rku, kurtosis. Topographic roughness parameters were calculated from AFM topographic images (1x1 μm).