zea mays amylacea Antonyms
No Synonyms and anytonyms found
Meaning of zea mays amylacea
Wordnet
zea mays amylacea (n)
corn having kernels almost entirely of soft starch
zea mays amylacea Sentence Examples
- Zea mays amylacea, commonly known as waxy corn, is a unique variety of maize characterized by its increased starch content.
- Amylopectin, the primary starch component of zea mays amylacea, provides it with a sticky, dense texture and a high binding capacity.
- The lack of amylose in zea mays amylacea makes it resistant to common retrogradation processes, resulting in a more stable starch structure.
- The food industry utilizes zea mays amylacea as a thickener, stabilizer, and bulking agent in various products such as sauces, gravies, and baked goods.
- The waxy endosperm of zea mays amylacea exhibits a glossy appearance compared to the opaque endosperm of regular corn varieties.
- Zea mays amylacea is commonly used in the production of high-amylose starches, which find applications in food, paper, and textile industries.
- The genetic mutation responsible for the waxy trait in zea mays amylacea is controlled by a recessive allele at the Wx locus.
- Cornstarch derived from zea mays amylacea has a unique gelling property, making it suitable for use as a starch paste for bookbinding and wallpapering.
- The starch granules of zea mays amylacea are typically larger and more polygonal in shape than those of normal maize.
- Zea mays amylacea has potential applications in the development of biodegradable plastics and other sustainable materials due to its high starch content.
FAQs About the word zea mays amylacea
corn having kernels almost entirely of soft starch
No synonyms found.
No antonyms found.
Zea mays amylacea, commonly known as waxy corn, is a unique variety of maize characterized by its increased starch content.
Amylopectin, the primary starch component of zea mays amylacea, provides it with a sticky, dense texture and a high binding capacity.
The lack of amylose in zea mays amylacea makes it resistant to common retrogradation processes, resulting in a more stable starch structure.
The food industry utilizes zea mays amylacea as a thickener, stabilizer, and bulking agent in various products such as sauces, gravies, and baked goods.
