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Table 1 Grain characteristics of the two wheat cultivars ZM366 (hard) and YM49–198 (soft)

From: Quantitative analysis of the grain amyloplast proteome reveals differences in metabolism between two wheat cultivars at two stages of grain development

Items

ZM366

YM49–198

Hardness index (H)

77 ± 0.19

33 ± 1.81

Thousand kernel weight (g)

43.60 ± 0.73

45.80 ± 1.27

Kernel length (cm)

0.579 ± 0.011

0.600 ± 0.028

Kernel width (cm)

0.325 ± 0.005

0.325 ± 0.010

Kernel thick (cm)

0.293 ± 0.013

0.288 ± 0.014

Protein content (mg g−1)

144.0 ± 1.6

136.4 ± 1.0

Starch content (mg g−1)

776.8 ± 3.6

797.2 ± 5.4

Starch granule size distribution

Volume distribution (%)

<  2.0 μm

11.17 ± 0.28

9.50 ± 0.84

<  9.8 μm

43.67 ± 1.00

38.33 ± 3.50

>  9.8 μm

56.33 ± 1.00

61.67 ± 3.50

Surface distribution (%)

<  2.0 μm

54.71 ± 0.98

51.65 ± 2.34

<  9.8 μm

88.14 ± 2.30

86.33 ± 1.40

>  9.8 μm

11.86 ± 2.30

13.67 ± 1.40

Number distribution (%)

<  2.0 μm

97.13 ± 1.59

96.49 ± 1.42

<  9.8 μm

99.92 ± 0.02

99.89 ± 0.03

>  9.8 μm

0.08 ± 0.02

0.11 ± 0.03

Crystallinity of starch granule (%)

  

13.79 ± 0.75

12.99 ± 1.12

  1. Data represent mean ± standard deviation (SD)