Waxy Maize/Maizena/corn-starch

How is Waxy Maize different from Maizena?
It has all the properties of normal corn-starch.
Can i cook with it?

Interesting you should ask - I sent a mail to my supplier last week asking what Waxy Maize is used for commercially. Still waiting for a reply, what I have found out via the grapevine however is that Waxy Maize is used in products like Powerade & Energade.
Will post if I receive an answer.

With regards to cooking.... I honestly dont know but hey - if people can cook tripe I suppose you can cook with it

When I first saw WMS I also thought it was maizena but its not actually maizena but more a mutated form of maizena. The difference is down to genetics of the corn. The endosperm of maize is what is used to be milled to make corn starch. However, in wild-type corn (not the mutant form), amylopectin and amylose are both synthesized in the endosperm. Both are glucose polymers but amylopectin is a branched glucose polymer. In the mutant corn (the waxy maize plant) only amylopectin is sythesized in the endosperm and not amylose due to a genetic mutation in the amylose gene. So all in all, this should tell you that WMS has a lower GI than does Maizena and so it's better for pre-gym workout shakes as its metabolized slower and blood sugar levels are stabilized. Hope that makes sense!

Beesting wrote:

When I first saw WMS I also thought it was maizena but its not actually maizena but more a mutated form of maizena. The difference is down to genetics of the corn. The endosperm of maize is what is used to be milled to make corn starch. However, in wild-type corn (not the mutant form), amylopectin and amylose are both synthesized in the endosperm. Both are glucose polymers but amylopectin is a branched glucose polymer. In the mutant corn (the waxy maize plant) only amylopectin is sythesized in the endosperm and not amylose due to a genetic mutation in the amylose gene. So all in all, this should tell you that WMS has a lower GI than does Maizena and so it's better for pre-gym workout shakes as its metabolized slower and blood sugar levels are stabilized. Hope that makes sense!

Beesting, sure it makes sense. Common everyday used words like endosperm, amylopectin, amylose, ect.......... :haha

You should have learnt about the endosperm in primary school already like in std 1 or 2 when you learnt about the bean and you cut them open and all that. The other two words are just different forms of glucose

Its so sexy when you talk dirty, Bee :haha

UltimateThug wrote:

Its so sexy when you talk dirty, Bee :haha

:blush: lol

hahahaha ok guys lets take it easy
Beesting, just finished reading through you're post.
would maizena then not be a better option in you're post workout shake as it has a higher GI than the wms?

Beesting wrote:

You should have learnt about the endosperm in primary school already like in std 1 or 2 when you learnt about the bean and you cut them open and all that. The other two words are just different forms of glucose

I dont think us old-ballies remember that far back. Either that or it was std 8 syllabus back then.

But thanks for the info!

Maizena is still not a simple sugar (glucose monomers). You want simple sugars post workout so that the muscles take up amino acids etc. So although maizena has a higher GI, you would first have to break down the glucose polymers into glucose monomers. So stick to energades, fruit juices etc post workout...even raisins do the job pretty well

North_Boy1 wrote:

Beesting wrote:

When I first saw WMS I also thought it was maizena but its not actually maizena but more a mutated form of maizena. The difference is down to genetics of the corn. The endosperm of maize is what is used to be milled to make corn starch. However, in wild-type corn (not the mutant form), amylopectin and amylose are both synthesized in the endosperm. Both are glucose polymers but amylopectin is a branched glucose polymer. In the mutant corn (the waxy maize plant) only amylopectin is sythesized in the endosperm and not amylose due to a genetic mutation in the amylose gene. So all in all, this should tell you that WMS has a lower GI than does Maizena and so it's better for pre-gym workout shakes as its metabolized slower and blood sugar levels are stabilized. Hope that makes sense!

Beesting, sure it makes sense. Common everyday used words like endosperm, amylopectin, amylose, ect.......... :haha

I really hate you avatar

I really hate you avatar [/quote]

Hey Bud, I wanted to include all our awards and cups but there is only so much space........ :la-ola

LOL

00pump wrote:

LOL

Thaaaaaanks !!!!