Dynamics of the waxy gene in maize

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Abstract
The starches prepared from the seed of waxy and non-waxy maize both produce maltose and a trace of glucose on practically complete hydrolysis with malt amylase. This suggests that the sugar unit entering into the formation of these reserve products is the same, and that the waxy gene exerts its differential action subsequent to the synthesis of the sugar molecules. Under the action of malt amylase common maize starch is hydrolyzed to maltose more rapidly than waxy starch and, in the latter case, the intermediate products show a lower specific rotatory power. The waxy factor appears to modify the starch molecule in some way which puts it slightly out of adjustment with malt amylase; but the possibility is not excluded that the effect of the gene is essentially upon the degree of association of a common elementary starch molecule. Highly purified waxy starch contains only about 1/12 as much organic P as comparable common maize starch. When tested by the barley diastase method the 2 starches are alike in relative proportion of [alpha]- and [beta]-amylose.

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