Results 61 to 70 of about 277 (112)
EFFECT OF THE WAXY GENE IN MAIZE POLLEN,—A REPLY TO CRITICISMS [PDF]
Genetics, 1926 R A, Brink +2 more
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Molecular Mechanism of Sweet and Waxy in Maize
International Journal of Plant Breeding and Genetics, 2008 Z.L. Feng, J. Liu, F.L. Fu, W.C. Li
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Waxy maize starch nanocrystals for composite applications
, 2005 Une suspension aqueuse de nanocristaux d'amidon de maïs cireux est obtenue par hydrolyse acide de grains d'amidon (longueur:40-60nm, largeur:15-30nm, épaisseur:5-7nm). Le premier objectif de la thèse est l'optimisation de la préparation de ces nanocristaux par la mise en place d'un plan d'expériences.
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Molecular Characteristics of Two New Waxy Mutations in China Waxy Maize
Molecular Breeding, 2017The waxy gene mutation causes waxy maize grain to have a sticky quality. China has numerous waxy maize landraces and is thought to be the place of origin of waxy maize. The most abundant waxy maize resources in China are located in the Yunnan province and its surrounding areas.
Wu Xiaoyang, Xiuquan Li, Yuqing Lu
exaly +2 more sources
New Waxy Allele Wx-Reina Found in Chinese Waxy Maize
Genetic Resources and Crop Evolution, 2019Waxy gene mutations cause the stickiness of maize grains. China is rich in waxy maize landraces and is considered to be the origin of waxy maize. At present, the Waxy alleles found in Chinese waxy maize include wx-D7, wx-D10, wx-Cin4, and wx-124, of which wx-Cin4 and wx-124 are characterized as transposon insertion mutations.
Qing Cai, Xingqi Huang, Xiaoyang Wu
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Molecular Evidence for Post-Domestication Selection in the Waxy Gene of Chinese Waxy Maize
Molecular Breeding, 2008Waxy maize was first reported in China in 1909 and is mainly used in food production in Asia. The evidence for strong domestication selection in the Waxy locus of rice and a selective sweep around its genomic region make us to wonder whether there has been similar selection in Waxy in glutinous maize. To address this issue, DNA sequences of Waxy, three
Xingyi Guo, Longjiang Fan
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Journal of Cereal Science, 1996
Abstract Normal maize, waxy maize, dull waxy maize and amylomaize V starches were heat treated at 100 °C for 16 h at a moisture content of 30%. The results showed that the X-ray intensities of the major d-spacings of all starches increased on heat–moisture treatment (waxy maize > normal maize > dull waxy maize > amylomaize V).
R Hoover
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Abstract Normal maize, waxy maize, dull waxy maize and amylomaize V starches were heat treated at 100 °C for 16 h at a moisture content of 30%. The results showed that the X-ray intensities of the major d-spacings of all starches increased on heat–moisture treatment (waxy maize > normal maize > dull waxy maize > amylomaize V).
R Hoover
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FREEZE‐ETCH ULTRASTRUCTURE OF WAXY MAIZE AND ACID HYDROLYZED WAXY MAIZE STARCH GRANULES
Journal of Food Science, 1978ABSTRACT Freeze‐etching was used to study the ultrastructure of waxy maize starch and acid‐treated (0.5M HCl, 25°C, 24 hr) waxy maize starch. The outer surfaces of the untreated granules were smooth with a faint fibrillar pattern. Granule cross‐fractures had a fine particulate appearance with some radially‐oriented ridges.
JEAN F. CHABOT +2 more
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