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A Novel Type of Corn Starch from a Strain of Maize. Part. 1. Breeding of a Strain of Maize, and Identification of the Starch as New Species Named “Amylo‐Waxy”
Author(s) -
Taki M.,
Hisamatsu M.,
Yamada T.
Publication year - 1976
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19760280502
Subject(s) - amylopectin , endosperm , amylose , starch , waxy corn , strain (injury) , maize starch , food science , chemistry , corn starch , botany , biology , biochemistry , anatomy
Amylo‐maize was crossfertilized with waxy‐maize, and bred F 1 ‐ and F 2 ‐seeds were investigated based on phenotype in genetics and on physical and chemical properties of starch. It was elucidated that F 1 ‐seeds became normal‐type , but F 2 ‐seeds were assorted into 4 types, that were normal, amylo, waxy and a novel one. Analysis of all kernels of F 2 showed the ratios of the above 4 types to be 9:3:3:1. From the results, the genotypes of endosperm concerned with starch formation were deduced as (Ae ‐ ‐, Wx ‐ ‐), (ae ae ae, Wx ‐ ‐), (Ae ‐ ‐, wx wx wx), (ae ae ae, wx wx wx) respectively. The novel type was named “amylo‐waxy” from its properties that the prepared starch was composed of amylopectin only as waxy, but its iodine stained color reaction was as blue as in amylose.