Sticky corn
Glutinous corn (Waxy corn), also known as waxy corn. The kernel has a thicker, waxy endosperm, more like the shiny, glassy (transparent) kernels of hard corn and horse-toothed corn. Its chemical and physical traits are controlled by a single recessive gene (wx), which is located on chromosome 9. 100% of the starch in the endosperm is branched chain starch (Amylopectin or Branched chain starch). In addition to being eaten fresh by humans as vegetable corn, this type of corn is used as livestock feed to improve feeding efficiency. It also has industrial uses. It has a glutinous nature and is commonly known as sticky.
Glutinous corn is a new type of corn mutated by ordinary corn and then artificially selected, the endosperm starch of the kernel is 100% branched-chain starch, after cooking, sticky soft and glutinous, commonly known as sticky corn. As the starch in the kernel of glutinous corn is composed entirely of branched-chain starch, and controlled by the glutinousness, it has a special use in edible quality and industrial production.
(a) suitable for fresh corn glutinous corn kernels, - general sugar content of 7% -9%, the dry matter of the whole amount of 33% to 38%, lysine content than: ordinary corn 16% -74% higher than sweet corn contains more nutrients and better palatability, and the kernel viscous and soft aroma, thin skin without dregs, the contents of the more, easy to digest and absorb. As fresh corn, the development prospects are very optimistic.
(ii) suitable for processing specialty foods will be glutinous corn kernels cooked into porridge, grains such as pearl, soft and sticky paste, rich in nutrients, with red beans, cinnamon, etc., can be made into a pearl treasure porridge, stimulate the appetite, easy to digest, regulate the structure of people's food. Glutinous corn can also be processed into powder, used as a staple food can improve the situation of the current varieties of staple food monolithic.
(C) is an important raw material for modern industry glutinous corn is an important raw material for the wine industry. Can be brewed into a unique wind of high-quality yellow wine; can also be processed to produce 95% -100% of the natural branched-chain starch, and the process is simple, it can save ordinary corn processing branched-chain starch separation or denaturation processing technology. Branched chain starch is widely used in food, textile, paper, adhesives, casting, construction and oil drilling, pharmaceutical industry and other industrial sectors.
(d) for high-quality high-value feed with glutinous corn fed to pigs its daily weight gain increased significantly, glutinous corn-fed cows milk production increased significantly, and so on; In addition, glutinous corn stems and leaves is also a good green fodder. Raw. Lu freshly eaten glutinous corn when the corresponding development of aquaculture, can make the stem and leaves of glutinous corn to be comprehensive development and utilization.
Glutinous corn compared with ordinary corn, thousand kernel weight is lower, and thus the seedlings are weaker; its speed of leaf emergence, the leaf age process of spike differentiation is the same as ordinary corn.
(E) edible methods, with the advancement of technology, glutinous corn has got rid of the past boiled, steamed simple and rough edible methods. Vacuum packaging, you can easily lock the sweet flavor of the corn itself. With the advanced technology, it can be evergreen in all seasons, really achieve the perfect combination of color and flavor, and really meet the needs of people at any time to eat without heating the business travel.
Glutinous corn kernels in the nutrient content is higher than ordinary corn, containing 70 ~ 75% of the starch, more than 10% protein, 4 ~ 5% fat, 2% of a variety of vitamins, protein in the kernels, VA, VB1, VB2 are more than rice, fat and VB2 content is the highest, yellow corn also contains rice and wheat and other lack of a vitamin (carotene). Glutinous corn wx gene genetic function, is to make glutinous corn endosperm starch type and nature of change, glutinous corn starch molecular weight than ordinary corn more than 10 times smaller, edible digestion than ordinary corn more than 20% higher.