Table 2.
TGW, protein and starch properties of mature grains of ssIIIa mutants and sibling control.
| TGW (g) | Protein (%) | Starch | Amylose | Resistant starch | ||||
|---|---|---|---|---|---|---|---|---|
| g/100 g wholemeal flour | mg/grain | % (iodine method) | % (SEC method) | g/100 g wholemeal flour | g/100 g starch | |||
| Sibling control | 42.3 (2.8) | 9.1 (0.5) | 68.1 (5.6) | 28.7 (1.1) | 26.0 (3.2) | 25.5 (1.7) | 2.86 (1.15) | 0.69 (0.11) |
| ssIIIa-A | 41.3 (3.0) | 9.4 (0.9) | 65.8 (4.7) | 27.0 (3.2) | 26.7 (1.8) | 25.3 (1.4) | 2.40 (0.72) | 0.72 (0.16) |
| ssIIIa-B | 43.5 (3.4) | 8.0 (1.6) | 64.4 (2.5) | 27.9 (3.0) | 27.3 (1.3) | 27.0 (2.4) | 2.59 (0.89) | 0.80 (0.13) |
| ssIIIa-D | 40.8 (4.2) | 8.1 (2.1) | 64.4 (2.1) | 27.2 (2.6) | 25.5 (2.8) | 27.5 (3.0) | 2.59 (1.28) | 0.47 (0.09) |
| ssIIIa-AB | 41.8 (2.0) | 8.6 (0.5) | 63.7 (2.5)* | 26.6 (2.4) | 28.9 (4.7) | 29.2 (1.2)* | 3.76 (0.50) | 0.87 (0.20) |
| ssIIIa-AD | 43.7 (4.5) | 9.2 (2.0) | 61.4 (3.0)* | 26.9 (3.9) | 26.4 (3.1) | 28.9 (1.0)* | 3.75 (0.50) | 0.78 (0.27) |
| ssIIIa-BD | 39.4 (3.5) | 8.9 (1.7) | 59 (2.9)* | 23.3 (2.3)* | 26.3 (2.4) | 29.9 (3.0)* | 3.98 (1.65) | 0.69 (0.06) |
| ssIIIa-ABD | 37.7 (3.0)* | 10.3 (2.1) | 56.1 (2.7)* | 20.3 (2.2)* | 35.1 (0.56)* | 33.8 (4.0)*** | 6.01 (0.61) *** | 1.70 (0.59)*** |
Protein, starch and resistant starch contents of wholemeal flour were measured on a fresh weight basis. Starch content (mg/grain) was calculated using TGW values. Values represent the mean and (standard deviation) for n = 5 biological replicates (individual plants), except for TGW and protein which is for 5 ≥ n ≤ 13 biological replicates (sample sizes in Table S5). Statistically significant differences (P < 0.05) identified in regression models comparing mutant genotypes to the sibling control are indicated with an asterisk (*).