Table 1.
Grain quality traits of the NILs and the transgenic plants
| Lines | N | Total Starch Content (%) | Amylose Content (%) | Total Protein Content (%) | Albumin Content (mg/g) | Glutelin Content (mg/g) | Globulin Content (mg/g) | Prolamin Content (mg/g) | Total lipid Content (mg/g) | Taste Value |
|---|---|---|---|---|---|---|---|---|---|---|
| NIL-WCR1-BL | 5 | 84.1 ± 1.5 | 26.4 ± 0.8 | 7.1 ± 0.9 | 2.6 ± 0.5 | 61.3 ± 9.1 | 4.5 ± 0.4 | 2.6 ± 0.5 | 34.0 ± 0.3 | 64.0 ± 1.3 |
| NIL-WCR1-J | 5 | 79.8 ± 1.6 | 23.8 ± 1.0 | 9.3 ± 1.0 | 3.5 ± 0.3 | 82.0 ± 9.6 | 4.3 ± 0.3 | 2.8 ± 0.2 | 32.7 ± 0.9 | 60.6 ± 1.9 |
| P-value | **2.4 × 10−3 | **2.1 × 10−3 | **6.0 × 10−3 | **9.0 × 10−3 | **8.1 × 10−3 | 4.1 × 10−1 | 4.3 × 10−1 | *1.8 × 10−2 | *4.6 × 10−2 | |
| CO(+) | 5 | 85.9 ± 3.6 | 25.0 ± 0.9 | 8.2 ± 0.3 | 2.3 ± 0.4 | 72.0 ± 3.4 | 5.0 ± 0.7 | 2.6 ± 0.5 | 38.8 ± 1.7 | – |
| CO(−) | 5 | 80.6 ± 0.8 | 23.5 ± 0.6 | 10.0 ± 1.0 | 3.0 ± 0.1 | 89.5 ± 10.0 | 4.6 ± 0.3 | 2.9 ± 0.3 | 35.9 ± 0.9 | – |
| P-value | *1.3 × 10−2 | *1.2 × 10−2 | **3.9 × 10−3 | **5.1 × 10−3 | **5.8 × 10−3 | 3.1 × 10−1 | 4.0 × 10−1 | *1.1 × 10−2 | – | |
| OX(+) | 5 | 93.0 ± 2.0 | 17.0 ± 1.2 | 4.7 ± 0.6 | 2.5 ± 0.1 | 38.6 ± 6.0 | 3.4 ± 0.5 | 2.6 ± 0.3 | 35.6 ± 2.8 | 79.2 ± 1.4 |
| OX(−) | 5 | 87.5 ± 2.4 | 15.2 ± 0.7 | 6.2 ± 0.8 | 3.0 ± 0.1 | 52.1 ± 7.8 | 3.5 ± 0.2 | 3.0 ± 0.1 | 32.4 ± 0.9 | 74.7 ± 0.8 |
| P-value | **4.0 × 10−3 | *2.0 × 10−2 | **9.0 × 10−3 | **9.0 × 10−4 | *1.5 × 10−2 | 5.9 × 10−1 | 5.1 × 10−2 | *3.6 × 10−2 | *2.9 × 10−2 | |
| wcr1-1 | 5 | 84.4 ± 2.1 | 15.9 ± 0.3 | 8.0 ± 0.5 | 3.1 ± 0.2 | 70.9 ± 5.3 | 3.5 ± 0.3 | 2.6 ± 0.5 | 33.0 ± 0.8 | – |
| WT | 5 | 90.6 ± 2.8 | 18.7 ± 0.7 | 6.1 ± 0.9 | 2.6 ± 0.1 | 52.2 ± 8.6 | 3.2 ± 0.3 | 2.8 ± 0.2 | 34.9 ± 1.3 | – |
| P-value | **4.1 × 10−3 | **2.6 × 10−5 | **3.2 × 10−3 | **2.8 × 10−4 | **3.3 × 10−3 | 2.0 × 10−1 | 2.4 × 10−1 | *3.8 × 10−2 | – |
n, number of plants; (+) and (−), transgene positive and negative plants, respectively; taste value, a comprehensive assessment of the viscosity, hardness, and appearance of cooked rice. Samples consisted of at least 300 grains per genotype. All data are means ± sem. P-values were determined by two-tailed t tests, *P ≤ 0.05, **P ≤ 0.01.