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About: Waxy corn     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Group100031264, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:WikicatMaizeVarietiesyago:Abstraction100002137yago:Assortment108398773yago:Collection107951464yago:Group100031264 New Facet based on Instances of this Class

Waxy corn or glutinous corn is a type of field corn characterized by its sticky texture when cooked as a result of larger amounts of amylopectin. The corn was first described from a specimen from China in 1909. As this plant showed many peculiar traits, the American breeders long used it as a genetic marker to tag the existence of hidden genes in other maize breeding programs. In 1922 a researcher found that the endosperm of waxy maize contained only amylopectin and no amylose starch molecule in opposition to normal dent corn varieties that contain both. Until World War II, the main source of starch in the United States was tapioca, but when Japan severed the supply lines of the U.S., they forced processors to turn to waxy maize. Amylopectin or waxy starch is now used mainly in food produc