The efficacy and function of sticky corn

Sticky corn, which is called "golden crop", is actually called glutinous corn. In addition to being eaten fresh as vegetable corn by humans, this type of corn can be used as livestock feed to improve feeding efficiency. It also has industrial uses. It is glutinous, commonly known as sticky. It has a cone-shaped ear, good taste, thin seed coat, special aroma, strong glutinousness, good commercial quality, rich nutrition, and high development and utilization value. So what are the effects and functions of sticky corn? Let's learn about it.

The efficacy and function of sticky corn

1. Industrial role

Waxy corn is an important raw material for the wine industry. It can be brewed into high-quality yellow wine with unique style; it can also be processed to produce 95%-100% pure natural amylopectin, and the process is simple, which can save the separation or modification process of amylopectin in ordinary corn processing. Amylopectin is widely used in food, textile, papermaking, adhesive, casting, construction, oil drilling, pharmaceutical industry and other industrial sectors.

2. Edible value

The nutritional content of glutinous corn kernels is higher than that of ordinary corn, and it is suitable for processing special foods. The glutinous corn kernels can be cooked into porridge, which is like pearls, sticky, soft and thick, and rich in nutrients. It can be made into pearl porridge with red beans, longan, etc., which stimulates appetite, is easy to digest, and regulates people's food structure.

3. Nutritional Value

The nutrient content of waxy corn kernels is higher than that of ordinary corn, containing 70-75% starch, more than 10% protein, 4-5% fat, and 2% multivitamins. The protein, VA, VB1, and VB2 in the kernels are all higher than those in rice, and the content of fat and VB2 is the highest. Yellow corn also contains vitamin A (carotene) which is lacking in rice and wheat. The genetic function of the wx gene of waxy corn is to change the type and properties of waxy corn endosperm starch. The molecular weight of waxy corn starch is more than 10 times smaller than that of ordinary corn, and the digestibility of waxy corn starch is more than 20% higher than that of ordinary corn.