. 2021 Feb 24;21:113. doi: 10.1186/s12870-021-02886-x

Table 1.

Protein content, composition, and characterization of developing kernels of bread wheat cv. ‘Arnold’

Trait^a	Days after anthesis
Trait^a	7	11	14	18	25	33	39	46
PROT (g/100 g)	17.7^a	14.7^b	13.0^bc	12.3^c	13.3^bc	13.6^bc	13.9^bc	14.5^b
ALBGLO (g/100 g)	1.9^a	1.4^bc	1.5^bc	1.7^ab	1.3^bc	1.2^c	1.6^abc	1.7^ab
ATI (g/100 g)	n.d.	0.2^d	0.4^c	0.5^b	0.6^b	0.6^b	0.7^a	0.7^a
TIA (mg/kg)	n.d.	n.d.	n.d.	n.d.	<LOQ	79.6^b	89.7^a	79.1^b

^a PROT crude protein content by Dumas method; ALBGLO combined albumin and globulin content by Bradford method; ATI ATI content by RP-HPLC; TIA trypsin inhibitory activity n.d. not detected; <LOQ trypsin inhibitory activity below 40%. Means denoted by a different letter indicate significant differences between sampling dates (p < 0.05)