Gene Interactions in Maize Affecting Endosperm Properties1

作者：H. H. Kramer, Paul L. Pfahler, Roy L. Whistler · 发表于：Agronomy Journal · 年份：1958 · DOI：10.2134/agronj1958.00021962005000040011x · 被引用次数：56 · 研究领域：Food composition and properties

Synopsis The action and interaction of 5 genes, ae, du, su1, su2, and wx, conditioned amylose percentages in starch ranging from 0 to over 70%. Combinations of du, su2, and su2, which increased amylose content in a normal background, decreased amylose content in a homozygous ae background, and produced no amylose in a wx background. The five genes conditioned specific birefringence end‐point temperatures of endosperm starch and clear cut epistatic relationships in combination. End‐point temperatures were not related to amylose content.