Table 1.
Total wheat grain protein and gluten content in Ay-integrated lines
| Cultivar | Line | Total protein content |
Gluten content |
||
|---|---|---|---|---|---|
| Protein (%) | Net increase (%) | Gluten (%) | Net increase (%) | ||
| Gregory | Parent | 11.76 ± 0.36 | -- | 22.07 ± 0.87 | -- |
| Line 1 | 12.40 ± 0.10 | 0.64∗ | 22.80 ± 0.91 | 0.73 | |
| Line 2 | 12.06 ± 0.23 | 0.30 | 23.93 ± 0.31 | 1.86∗ | |
| Bonnie Rock | Parent | 11.77 ± 0.29 | -- | 21.97 ± 0.42 | -- |
| Line 1 | 12.47 ± 0.15 | 0.70∗ | 27.30 ± 0.56 | 5.33∗∗ | |
| Line 2 | 12.33 ± 0.17 | 0.56∗ | 27.42 ± 0.26 | 5.45∗∗ | |
| Yitpi | Parent | 12.10 ± 0.31 | -- | 25.07 ± 0.62 | -- |
| Line 1 | 13.43 ± 0.28 | 1.33∗∗ | 30.39 ± 0.64 | 5.32∗∗ | |
| Line 2 | 13.23 ± 0.11 | 1.13∗∗ | 30.03 ± 0.80 | 4.96∗∗ | |
The averaged percentage protein (w/w) on a grain weight basis and the percentage gluten content (w/w) on a total protein basis with SD (±SD) are shown (n = 3). Significant changes were determined using t test; ∗p ≤ 0.05, ∗∗p ≤ 0.01.