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Mutants in Starch Formation.

Text from Keeling (©1999)
New starch finctionalities have been identified in naturally occurring mutants. Shown below is an ear of corn segregating for the sugary1 mutation.

In corn there are a great diversity of grain mutations available. Most notably these mutants include waxy, amylose extender, sugary, brittle, shrunken, floury, dull. Even greater diversity can be created by making double mutants, and by making crosses between mutants (intermutants). The most widely available mutants are waxy (low amylose) and amylose extender (high amylose). Also in sweet corn are the mutants shrunken2 and sugary. Shown below is an ear of waxy corn stained with Iodine to reveal red (wx) staining starch versus blue (normal). Similar mutants exist in other plants, particularly peas, barley and rice.