Is sweet corn genetically modified?
Is sweet corn genetically modified? No, the sweet corn we eat in our daily lives is non-genetically modified. Sweet corn is a product of traditional breeding techniques and has nothing to do with transgenic technology. So what's the deal with sweet corn? China Food Network takes you to explore whether sweet corn is the answer to genetic modification.
Is sweet corn genetically modified?
The sweet corn we often eat now is non-genetically modified. This kind of corn is mainly produced through traditional breeding techniques, where several wild species are crossed to one another and then the dominant hybrids are selected. After the seeds of this corn were sown on the first generation, they could not be planted due to the separation of the characters of the hybrids. If it is a transgenic plant, it can be continuously seeded for many generations. Sweet corn is a product of traditional breeding techniques and has nothing to do with transgenic technology. Of course, there are indeed sweet corns that have been genetically engineered to enhance insecticide-resistance and herbicide properties, but they have not been approved for planting in China. The sweet corn that we currently buy in China is unlikely to be genetically modified sweet corn.
What about sweet corn?
Corn can be divided into three parts: seed coat, endosperm and embryo. The key factor affecting sweetness of corn lies in the endosperm of corn. During maturation, corn produces glucose through photosynthesis and transports it to the endosperm, where it is stored in the form of starch. Although chemically starch is a polymer of sugar, it does not taste sweet in itself.
Is sweet corn genetically modified?
The difference of sweet corn is that it can have more than starch in its endosperm, as well as a relatively high content of water-soluble polysaccharides, which gives it a sweet taste different from ordinary corn. The reason behind this is that in a series of genes controlling starch synthesis in sweet corn, one or several genes have undergone natural mutations and are in a homozygous recessive state, cutting off the process of conversion of some reducing sugars to starch. This "small defect" has contributed to the sweet taste of sweet corn.
Sweet corn is not a recent new crop. Although its true origin is not yet available, the earliest documented sweet corn varieties were Papoly corn collected by European colonists from the Iroquois in the Americas in 1779. According to this, it can be confirmed that the emergence time of sweet corn is even earlier. You know, at that time, there was no such thing as genetic modification.
Today's sweet corn varieties are based on naturally mutated sweet corn varieties and have been bred through traditional breeding techniques—breeding inbreds and mating hybrids to produce new varieties of sweet corn. In recent years, several gene sequences associated with sweet corn and molecular markers associated with it have been found, and breeders can also rely on molecular marker-assisted selection techniques to speed up the breeding process. In addition, there are breeding methods that use the anther culture technique to accelerate the homozygous progress of recessive genes, and they have also begun to attract the attention of breeders. These breeding techniques do not involve the insertion of a single or a few genes of interest with known structures and functions, and there are no changes to the genes that modify, knock out, or mask (these are commonly referred to as transgenic methods). The sweet corn grown by these methods are not genetically modified corn. Many people think that sweet corn is cultivated by transgenic technology because the sweet taste of sweet corn is different from that of ordinary corn. This is in fact no idea that corn's own genetic mutation will also produce different traits.
The effect and function of sweet corn
Sweet corn is delicious and sweet, and it is also a kind of “fruity sweet corn†that can be eaten raw like fruit. The total amount of amino acids in sweet corn was 23.2% and 12.7% higher than that of common corn and glutinous corn, respectively. In the amino acid composition, the contents of lysine and tryptophan were higher, more than two times higher than that of normal corn, and 8 kinds of human body were required. The total amount of amino acids was 23.5% and 6.6% higher than that of ordinary corn and glutinous corn, respectively, and the proportion of essential amino acids in the human body was relatively balanced; the protein content was over 13%, mainly water-soluble proteins, and the crude fat content was 9.9%. Normal corn is about 1 times higher; glucose, sucrose, fructose content is 2-8 times that of ordinary corn, and grain is rich in nutrients such as VB1, VB2~VB5, VB6, VC, VE, carotene, and 18 kinds of amino acids.
1. The carotene contained in sweet corn is absorbed by the body and converted into vitamin A, which has anti-cancer effects. Plant cellulose accelerates the release of carcinogens and other toxicants. Natural vitamin E promotes cell division, delays aging, lowers serum cholesterol, prevents skin lesions, and reduces arteriosclerosis and brain function decline. Corn contains lutein, zeaxanthin is conducive to delaying the aging of the eyes.
2. Nutritional fiber of sweet corn has at least 5 kinds of medical effects on the human body, namely, preventing gastrointestinal cancer, preventing constipation, lowering cholesterol and slowing the formation of arteriosclerosis, and preventing gallstones. There are also more to eat super-sweet corn can also inhibit the side effects of anti-cancer drugs on the human body, stimulate brain cells, enhance human brain power and memory. In the rich corn oil, the content of unsaturated fatty acids such as linoleic acid is the highest; endosperm contains approximately 10% to 15% of sugar, which is equivalent to 2.5 times that of ordinary corn, including D-glucose, fructose, and oligomers. Sugar is easily absorbed by the body and is not easily converted into fat; contains nutrients such as B vitamins, VE, minerals and dietary fiber. Medical research believes that the active ingredients contained in sweet corn have the following functions: lowering blood cholesterol, adjusting intestinal function, regulating blood glucose levels, removing free radicals, etc.; and preventing and controlling hyperlipidemia, arteriosclerosis, hypertension, diabetes, obesity, and delay Aging and other positive effects are ideal health foods for people.
3, "life element" selenium is known as "the king of cancer," the content of selenium in super-sweet corn is 8-10 times higher than ordinary corn. Selenium also has the effects of enhancing immunity, preventing diabetes, cardiovascular and cerebrovascular diseases, preventing and treating liver diseases, and protecting the liver. Sweet corn also has a health care function, because it contains a variety of vitamins and minerals to make it have the characteristics of fruits and vegetables; contains unsaturated fatty acids, lower blood cholesterol, soften blood vessels and prevent coronary heart disease.
The practice of sweet corn
Boil is the most common and simplest method. But this approach is not simply rude because different corns have different cooking methods.
Practice: Remove the leaves and whiskers from the corn and wash them into small pieces. Put the appropriate amount of water in the pot and put the corn pieces into the pot. Pour a small amount of baking soda into the pot and start boiling the corn. After boiling the corn, do not Remove the corn and cook it for about 5 minutes before turning off.
Tip: Nicotinic acid in corn cannot be released in the common way of eating - baking soda is required to promote its release. If you put baking soda when you make corn foods, niacin can release about 50%. Adding baking soda at the same time also helps to preserve the vitamin B rich in boiled corn and avoid the loss of nutrients.
Is sweet corn genetically modified? After reading the article, you also have the answer. Don't miss the sweet corn. Its nutritional value is very rich!
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