Waxy corn
Template:Short description Script error: No such module "Infobox".Template:Template other Waxy corn or glutinous corn is a type of corn characterized by its sticky texture when cooked. It has big round kernels that have endosperms that are almost universally white, though the aleurone layers can sometimes be purple or red which cause some cultivars to be multi-colored or even deep purple to black.[1][2]
Waxy corn is absent in the Americas and is believed to have originated from a single chromosomal mutation soon after the introduction of corn to Asia from the Americas. They include a large number of genetically diverse cultivars from various countries that have adapted to a wide range of tropical to temperate environments.[1] It is common throughout Southeast Asia (the Philippines, eastern Indonesia, Thailand, Laos, Vietnam, and Myanmar) and East Asia (China, Taiwan, Japan, and South Korea)[3][4][2]
The stickiness of waxy corn cultivars is the result of the presence of larger amounts of amylopectin starch in contrast to regular corn (which has larger amounts of amylose starch).[1]
See also
- Amylomaize high amylose maize starch
- Waxy potato starch
- Glutinous rice
References
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