Waxy corn

Waxy corn (also known as maize wax) is a type of corn that differs from the common corn due to the nature of the starch in the endosperm. The endosperm of waxy corn contains 100% amylopectin, unlike ordinary corn which contains both amylose and amylopectin.

History

Waxy corn was first discovered in China in 1909. As this type of corn was found to be resistant to many diseases that often destroyed other types of corn crops, it was quickly adopted by farmers in the region.

Characteristics

Waxy corn is similar in appearance to regular corn, but the kernels have a waxy sheen when mature. The kernels are also somewhat softer than those of regular corn. The plant itself is identical to that of regular corn.

Uses

Waxy corn is used primarily for its starch. The amylopectin starch is used in various industries for its adhesive properties. It is used in the production of adhesives, paper, and textiles. It is also used in the food industry as a thickener, stabilizer, and for its texture-enhancing properties.

Cultivation

Waxy corn is cultivated in the same manner as regular corn. It prefers a sunny location and well-drained soil. It is a warm-season crop and does not tolerate frost.

Genetic Modification

In recent years, there has been interest in genetically modifying waxy corn to increase its yield and resistance to diseases. However, this has raised concerns about the potential impact on biodiversity and the environment.

See Also

• Corn
• Starch
• Amylopectin
• Amylose
• Genetic Modification

Waxy_corn

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  Glutinous corn
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  Filipino cuisine foods
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  Soaked waxy corn