Table 1. Protein Contents and PB Diameters of Different Mutant Combinations

Material	W64A	PbfRNAi	W64Ao2	OhpRNAi	PbfRNAi;o2	PbfRNAi;OhpRNAi	OhpRNAi;o2	PbfRNAi;OhpRNAi;o2
Zein^a	6.74 ± 0.03	4.90 ± 0.00	2.92 ± 0.11	5.70 ± 0.06	0.76 ± 0.01	4.61 ± 0.03	1.15 ± 0.04	0.70 ± 0.08
Nonzein^a	4.26 ± 0.10	4.74 ± 0.09	6.21 ± 0.42	4.61 ± 0.11	8.04 ± 0.52	4.43 ± 0.12	8.70 ± 0.49	6.93 ± 0.31
Total protein^b	11.00	9.64	9.13	10.31	8.80	9.04	9.85	7.63
PB diameter^c	1.10 ± 0.21	0.57 ± 0.19	0.37 ± 0.05	0.99 ± 0.17	0.28 ± 0.07	0.46 ± 0.11	0.26 ± 0.04	0.13 ± 0.03
PBs counted	117	127	120	117	114	103	102	144

↵a Protein contents in 100 mg of dry seed flour, averaged with three replicates and illustrated as ±sd.
↵b Sum of zein and nonzein contents.
↵c PBs counted from the second to fourth starchy endosperm layers at 18 DAP (diameter = μm).