Waxy corn, also known as glutinous corn, is a unique variety of maize (Zea mays) distinguished by its high amylopectin content, which imparts a sticky texture when cooked. Unlike standard dent corn, which contains approximately 75% amylopectin and 25% amylose, waxy corn’s starch is nearly 100% amylopectin.

Characteristics:

• Starch Composition: The starch in waxy corn is predominantly amylopectin, a highly branched polymer of glucose, resulting in its characteristic sticky texture upon cooking.
• Appearance: Waxy corn kernels can vary in color, including white, yellow, or purple, and are often used in various culinary applications.

Applications:

• Food Industry: Waxy corn starch is utilized as a thickener and stabilizer in products such as pies, soups, and baby food.
• Industrial Uses: Beyond food, waxy corn starch is employed in the textile, adhesive, and paper industries due to its unique properties.

Cultivation:

Waxy corn is cultivated similarly to standard dent corn, with considerations to maintain its purity. Since the waxy trait is recessive, there is a chance of cross-pollination with nearby corn varieties, which can affect the starch content. However, this has not been a significant issue for many growers.

In summary, waxy corn’s high amylopectin content makes it a valuable resource in both the food and industrial sectors, offering unique textural properties and versatility in various applications.