Lysine and tryptophan are two essential amino acids and these are deficit in maize grain
thus posing the problem of nutritional deficiencies in the consumers. A wide range of …

Ancient grains are considered to have been minimally changed by selective breeding, thus
they are resistant to pests and environmental adversities and have stood out as a healthy …

Relationships between kernel vitreousness and proteins and starch partitioning to the floury
and vitreous regions of the endosperm were monitored in a set of 13 maize inbred lines …

Content and composition of maize endosperm lipids and their partition in the floury and
vitreous regions were determined for a set of inbred lines. Neutral lipids, ie, triglycerides and …

Maize protein quality is determined by the composition of its endosperm proteins, which are
classified as nutritionally poor zeins (prolamin and prolamin-like) and nutritionally rich non …

Background Starch from maize kernels has diverse applications in human and animal diets
and in industry and manufacturing. To meet the demands of these applications, starch …

Starch is the principal carbohydrate source in maize kernels. Understanding the genetic
basis of starch content (SC) benefits greatly in improving maize yield and optimizing end …

Major nutritional and agronomical issues relating to maize (Zea mays) grains depend on the
vitreousness/hardness of its endosperm. To identify the corresponding molecular and …

General combining ability (GCA) is an important index for inbred lines breeding of maize. To
identify the genetic loci of GCA and associated agronomic traits, an association analysis with …

Maize zeins lack essential amino acids, such as methionine, lysine, and tryptophan. The
floury2 (fl2) mutation reduces zein synthesis and increases methionine and lysine content in …