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  • 1
    Electronic Resource
    Electronic Resource
    Amino acid composition of zein molecular components
    Amsterdam : Elsevier
    Phytochemistry 16 (1977), S. 315-317 
    Details
    ISSN: 0031-9422
    Keywords: Gramineae ; Zea mays L. ; amino acid composition ; isoelectric focusing. ; maize ; protein bodies ; zein
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0031-9422(77)80054-X
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The A1 (anthocyanin-1) locus in Zea mays encodes dihydroquercetin reductase
    Amsterdam : Elsevier
    Plant Science 52 (1987), S. 7-13 
    Details
    ISSN: 0168-9452
    Keywords: A1 locus ; Zea mays ; anthocyanin biosynthesis ; dihydroquercetin reductase
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0168-9452(87)90098-7
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Free sugar fraction of the amylose-related mutants of maize (1979)
    Springer
    Biochemical genetics 17 (1979), S. 405-414 
    Details
    ISSN: 1573-4927
    Keywords: Zea mays L. ; amylose synthesis ; genetic control of amylose synthesis ; amylolytic products
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Chemistry and Pharmacology
    Notes: Abstract The free sugar fraction of normal and amylose-related mutants of maize has been studied. The mutant waxy, characterized by a starch deprived of amylose, does not differ from the normal maize so far as free sugars are concerned. We report, however, the presence of maltose in waxy extracts, a disaccharide otherwise supposed to be absent in this genotype. Three high-amylose mutants (amylose extender, dull, and sugary-2) can be differentiated on the basis of the content of free sugars: dull and sugary-2 enhance amylose synthesis without inducing the presence of starch amylolytic products, while amylose extender accumulates a large quantity of maltose and maltooligosaccharides with a degree of polymerization between 3 and 8. In developing endosperm of amylose extender an abnormal amylolytic activity may be responsible for the observed abnormalities in free sugars and starch characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00498879
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Genes for zein subunits on maize chromosone 4 (1982)
    Springer
    Biochemical genetics 20 (1982), S. 1027-1038 
    Details
    ISSN: 1573-4927
    Keywords: Zea mays L. ; zein proteins ; chromosomal locations of zein loci ; chromosome evolution
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Chemistry and Pharmacology
    Notes: Abstract This paper maps nine genes coding for zein subunits on maize chromosome 4. Six of them (Zp6h, Zp10, Zp14, Zp15, Zp22) encode for subunits with a molecular weight of 22 Kd (kilodaltons), while three (Zp27, Zp28, Zp30) code 20-kd subunits. The six 22-kd related genes are not contiguous but are scattered on both chromosome arms, whereas Zp27, Zp28, and Zp30 are more tightly linked in the chromosome short arm in a segment 5 crossover units long. The organization of zein genes on chromosome 4 shows a close analogy with that of zein loci on chromosome 7. This suggests that both maize chromosomes evolved by duplication of short segments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00498930
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  • 5
    Electronic Resource
    Electronic Resource
    Glossy mutants of maize. VIII. Accumulation of fatty aldehydes in surface waxes of gl5 maize seedlings (1978)
    Springer
    Biochemical genetics 16 (1978), S. 1015-1021 
    Details
    ISSN: 1573-4927
    Keywords: Zea mays L. ; surface waxes ; fatty alcohol and fatty aldehyde syntheses
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Chemistry and Pharmacology
    Notes: Abstract In corn seedlings (Zea mays L.) homozygous for the mutation gl5, the surface waxes are characteristically altered. In this mutant the main wax constituents (83.5%) are aldehydes while in the normal waxes alcohols predominate (62.7%). Moreover, in the normal waxes aldehydes and alcohols are made up mainly of the C32 term (99%), whereas in gl5 waxes the principal aldehyde is still C32 (90.7%) but the free alcohol composition pattern is noticeably modified. Here the predominant terms are C24, C26, and C28, with C32 representing only 16.6% of the total. The results indicate that the mutant induces a block in the synthesis of fatty alcohols while accumulating fatty aldehydes, the substrates from which the alcohols originate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00483751
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  • 6
    Electronic Resource
    Electronic Resource
    Seed quality differences between normal, floury-2 and opaque-2 maize inbreds (1978)
    Springer
    Euphytica 27 (1978), S. 411-417 
    Details
    ISSN: 1573-5060
    Keywords: Zea mays L. ; maize ; floury-2 ; opaque-2 ; seed quality traits
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary 142 inbreds of maize (Zea mays L.) and their fl2 and o2 versions, have been compared for seed quality traits. On average, fl2 is superior to the normal and o2 maizes in protein and oil contents and intermediate between normal and o2 in tryptophan content and DBC value. The introduction of the two mutant alleles drastically enhances the variation of the quality traits DBC value and tryptophan content. In association with the higher protein content of the fl2 versions, this effect makes it possible to identify a group of fl2 genotypes with high protein content (14.06%) and high DBC value (65.55), tryptophan content (1.32%) and oil percentage (5.92%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00043166
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    Paper (German National Licenses)
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