Table 5.
End-use quality data from nontransgenic Butte 86 and transgenic lines 124j and 658-5.
| Line | Grain protein (%) | Flour protein1 (%) | Water Absorption1 (%) | Mix time (min) | Mix tolerance2 | SDS sedimentation volume (ml/g) |
|---|---|---|---|---|---|---|
| Butte 863 | 19.7 (0.2) | 17.4 (0.5) | 73.2 (1.3) | 2.0 (0.4) | 0.3 (0.6) | 68.6 (2.17) |
| 124j3 | 19.2 (0.7) | 15.3 (0.6) | 59.8 (0.8) | 0.7 (0.1) | 0.0 (0.0) | 21.1 (2.71) |
| 658-53 | 19.2 (0.1) | 15.5 (0.1) | 64.7 (1.7) | 1.1 (0.1) | 0.3 (0.6) | 27.7 (3.55) |
1Based on 14% moisture.
2Recorded on a 0–6 scale with 6 having the greatest tolerance.
3Averages and (standard deviations) from flour samples from three biological replicates are reported.