Some effects of the waxy gene in corn on properties of the endosperm starch
1943
Sprague, G.F. | Brimhall, B. | Hixon, R.M.
1. Starches were milled from corns having the following endosperm genotypes: Wx Wx Wx, Wx Wx wx, wx wx Wx, and wx wx wx, where Wx represents the gene for starchy and wx the gene for waxy endosperm. 2. As the ratio of waxy to starchy genes increased, the tendency toward waxy character in the starches also increased. The starchy genotype wx wx Wx corresponded in composition to a mixture of approximately 6 parts of non-waxy with 1 part of waxy starch. 3. Previous studies which established the complete dominance of the starchy gene used endosperm texture or iodine color to distinguish waxy from starchy corn. The use of more sensitive quantitative measurements as described in this paper, viz., viscosity, gel strength, and potentiometric iodine titration, shows a definite waxy trend in starches from the genotype Wx Wx wx to that of wx wx Wx, both of which by the older methods appeared identical with Wx Wx Wx starches. 4. The effect of the Wx allel appears to be additive in its action upon the viscosity and rigidity of the starch pastes and largely dominant with respect to its effect on the percentage of amylose present in the starch.
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