Figure 1.
RP-HPLC chromatograms of gliadin and glutenin extracts from wild-type and transgenic wheat lines.
(A) Gliadin extracts from BW208 wild-type and BW208 transgenic lines. (B) Gliadin extracts from BW2003 wild type and BW2003 transgenic lines. (C) Glutenin extracts from BW208 wild type and BW208 transgenic lines. (D) Glutenin extracts from BW2003 wild type and BW2003 transgenic lines. (E) Detail of HMW-GS fraction in the wild types BW208 and BW2003. (F) Detail of LMW-GS fraction in the wild types BW208 and BW2003. ω, ω-gliadins; α, α-gliadins; γ, γ-gliadins; HMW, high molecular weight glutenin subunit; LMW, low molecular weight glutenin subunit. Roman numbers indicate the different HMW-GS or LMW-GS peaks. mAU (210 nm), milliunits of absorbance at 210 nm; min, retention time in minutes.
Table 1.
Gliadins, glutenins, and total protein contents of transgenic and wild-type lines.
Table 2.
HMW and LMW glutenin subunits single peaks contents.
Table 3.
SDSS test and Mixograph parameters of flour from transgenic and wild-type lines.
Figure 2.
Mixograph curves of the doughs prepared from flours of the non-transformed controls BW208 and BW2003, and transgenic lines A1158, D445, 22A and D716.
The parameters measured are defined in Mixograph curve from control line BW208. MT, mixing time; PR1, peak resistance; PW1, peak width; PR3, height of the curve at three minutes after the peak; PW3, width of the curve at three minutes after the peak.
Figure 3.
Principal component analysis (PCA) projections on axes 1 and 2 of the BW208 and BW2003 genotypes.
In each figure, the eigenvalues of the correlation matrix are symbolized as vectors representing traits that most influence each axis. al, α-gliadins content; ga, γ-gliadins content; om, ω-gliadins content; gli, total gliadin content; HMW, total high molecular weight glutenin subunit content; LMW, total low molecular weight glutenin subunit content; glu, total glutenins content; total.glut, total gluten proteins content; gli_glu, ratio total gliadins content/ total glutenins content; HMW I to V, content of individual high molecular weight glutenin subunit peaks; LMW I to VI, content of individual low molecular weight glutenin subunit peaks; MT, mixing time; PR1, peak resistance; PW1, peak width, PR3, height at 3 min., PW3, width at 3 min.; RBD, resistance breakdown; SDS, SDS sedimentation test.