The complex carbohydrates found in foods are starches and fiber. There are a number of varieties of corn usually classified as starchy or waxy, depending on the characteristics of the carbohydrate present.
Starch the major component of corn, is located in the starchy endosperm in simple spherical granules that vary in diameter from 2 to > 20 um. Starches in general are long chain of glucose and corn starch is no exception.
Corn starch granules are insoluble in cold water but undergo irreversible loss of granular structure (gelatinization) when the slurry is heated to 62 to 72 °C. The starch in corn kernel is roughly 75% amylopectin and about 25% amylase.
The gelatinized slurry form gels air thick pastes that are opaque with a short texture, depending on water availability and processing time.
The corn industry makes widespread use of enzymes for carbohydrate conversion. The advent of enzyme technology in the corn industry in the 1960s dramatically changed the starch industry and allowed the development of new products.
Starch granules are used as an ingredient, modified or further processed into glucose and fructose or other industrial chemicals.
New varieties of corn yield waxy cornstarches that are used to stabilize frozen sauces and fillings.
Starch in corn
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