Table 1. Protein Contents and PB Diameters of Different Mutant Combinations
MaterialW64APbfRNAiW64Ao2OhpRNAiPbfRNAi;o2PbfRNAi;OhpRNAiOhpRNAi;o2PbfRNAi;OhpRNAi;o2
Zeina6.74 ± 0.034.90 ± 0.002.92 ± 0.115.70 ± 0.060.76 ± 0.014.61 ± 0.031.15 ± 0.040.70 ± 0.08
Nonzeina4.26 ± 0.104.74 ± 0.096.21 ± 0.424.61 ± 0.118.04 ± 0.524.43 ± 0.128.70 ± 0.496.93 ± 0.31
Total proteinb11.009.649.1310.318.809.049.857.63
PB diameterc1.10 ± 0.210.57 ± 0.190.37 ± 0.050.99 ± 0.170.28 ± 0.070.46 ± 0.110.26 ± 0.040.13 ± 0.03
PBs counted117127120117114103102144
  • 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).