ABSTRACTSweet corn (Zea maysL.) 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 qual
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