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M. S. Zuber, C. O. Grogan, V. L. Fergason, W. L. Deatherage, and M. M. MacMasters. Copyright 1960 by the American Association of Cereal Chemists, Inc. In the material studied, in which the ae and du genes were each from a single source, generally as amylose content increased, protein content of the methanol-extracted (fat-free) endosperm increased. Likewise, as amylose increased, kernel weight decreased. When the high-amylose starch genes ae and du were considered individually, there was a high positive correlation between protein and amylose for the ae gene; whereas the du gene gave a significant negative correlation. Analysis of the phenotypes suspected of being the double recessive ae du indicated there was a negative relationship still between protein and amylose but not so large as for the du gene alone. There appeared to be a greater decrease in kernel weight as amylose increased for the du gene than for the ae gene. However, the possibility of developing high-amylose strains with a relatively low endosperm protein appears promising and worthy of special attention by breeders developing hybrids with high-amylose starch. Such hybrids would be especially beneficial to the corn wet-milling industry where current studies have shown considerable difficulty in the separation of gluten and starch from corn containing more than 50% amylose. Ae and du genes in other genetic backgrounds might give results different from those reported in this study. |
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