Abstract
THE starch laid down in all maize kernels contains both amylose and amylopectin, except in the case of ‘waxy maize’ the starch of which contains no amylose or at most an amount too small for detection with certainty. It might therefore be assumed that waxy maize differs from other maize in being unable to synthesize amylose. This, however, is not the case.
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References
Duvick, D. D., Bot. Gaz., 115, 82 (1953).
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Kramer, H. H., Whistler, R. L., and Anderson, E. C., Agron. J., 48, 170 (1956).
Fuwa, H., Fed. Proc., 15, 258 (1956).
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FUWA, H. Formation of Starch in Young Maize Kernels. Nature 179, 159–160 (1957). https://doi.org/10.1038/179159b0
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DOI: https://doi.org/10.1038/179159b0
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