Amylomaize corn is a specialized variety of maize (Zea mays) developed to produce starch with a high amylose content, exceeding 50%. This high amylose starch is utilized in various industrial and food applications due to its unique properties.

Characteristics:

• Amylose Content: Amylomaize corn kernels produce starch containing more than 50% amylose, significantly higher than the approximately 25% found in standard corn varieties.
• Starch Properties: The elevated amylose content imparts distinct characteristics to the starch, including increased resistance to digestion, which can influence its use in food products.

Applications:

• Biodegradable Plastics: Amylomaize starch is employed in the production of biodegradable plastics, offering an environmentally friendly alternative to traditional petroleum-based plastics.
• Food Industry: In the food sector, amylomaize starch is used as a disintegrant and filler or binder in pharmaceutical and nutraceutical products, as well as a carbohydrate source.
• Space Food: Notably, during the Apollo space missions from 1969 to 1972, food consumed by astronauts was coated with an amylomaize film to prevent crumbs from floating around the space capsule.

Development History:

The term “amylomaize” was coined in the late 1940s by Robert P. Bear of Bear Hybrids Corn Company in Decatur, Illinois, to describe his discovery and commercial breeding of a corn starch with high amylose content. This discovery originated from a mutation in a normal inbred line, leading to the development of this unique maize variety.

Amylomaize corn continues to be a subject of interest for its specialized starch properties, contributing to advancements in both industrial and food applications.