Premium
Chemical Composition of Kernel Fractions of Corn Samples Varying in Amylose Content 1
Author(s) -
Zuber M. S.,
Deatherage W. L.,
Grogan C. O.,
MacMasters M. M.
Publication year - 1960
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1960.00021962005200100006x
Subject(s) - endosperm , amylose , germ , starch , chemical composition , chemistry , kernel (algebra) , food science , composition (language) , agronomy , fractionation , chromatography , biology , biochemistry , mathematics , organic chemistry , linguistics , philosophy , combinatorics , microbiology and biotechnology
Synopsis Kernel fractions of corn samples varying in amylose content show that amylose percent is negatively correlated with endosperm weight and percent starch, and positively correlated with pericarp weight, germ weight, endosperm protein, and endosperm oil. The association of other kernel components, such as starch, oil, and protein, is discussed.