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. 2019 Apr 4;19:126. doi: 10.1186/s12870-019-1734-x

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© The Author(s). 2019

Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 4 — Effect of PINA and 1AX1 on gluten protein aggregation. a SE-HPLC analyses of the flour samples from transgenic and control lines. b, c and d Comparisons of three parameters (%F1, %F1/%F2 and (%F3 + %F4)/%F1) between the transgenic and control lines. Data are given as mean ± SEM, calculated from three replicates. The columns labeled by different letters indicate significant difference (P < 0.05)