Abstract
ABSTRACTSweet corn (Zea mays L.) cultivars at four stages of kernel development were evaluated for changes in protein fractions. Protein fractions of the acetone‐insoluble solids varied with stage of development and with cultivars. Total protein decreased with increased maturity. The albumin‐globulin fraction decreased progressively, with the greatest decrease generally occurring in the early stages of development. Zein content in all cultivars increased continuously with advances in maturity. Glutelin content reached maximum early in kernel development. Free amino acids decreased as kernels developed. Available lysine content was highest in all cultivars at stage I, but was relatively high at those stages when corn was of high edible quality.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
