Phosphorylase and Q-enzyme in developing maize kernels

Abstract

Changes in phosphorylase and Q-enzyme activities of starchy and waxy varieties of maize were followed during the period when starches are being formed in the kernels. There was no marked difference between the starchy and waxy varieties in respect to the ratio throughout the period tested (12–25 days after pollination). Yet the waxy variety produced only a trace of permanent amylose, while the starchy variety laid down a considerable fraction thereof (about 30%).