The sweet taste of freshly picked corn (maize) is due to the high level of sugar in the kernels. Sore-bought corn (several days after picking) is not as sweet because about 50% of the free sugar is converted to starch within one day of picking. To preserve the sweetness of fresh corn, the husked ears can be immersed in boiling water for a few minutes (“blanched”), then cooled in cold water. Corn processed this way and stored in a freezer maintains its sweetness. What is the biochemical basis for this procedure?
Nucleotides
It is an organic molecule made up of three basic components- a nitrogenous base, phosphate,and pentose sugar. The nucleotides are important for metabolic reactions andthe formation of DNA (deoxyribonucleic acid) and RNA (ribonucleic acid).
Nucleic Acids
Nucleic acids are essential biomolecules present in prokaryotic and eukaryotic cells and viruses. They carry the genetic information for the synthesis of proteins and cellular replication. The nucleic acids are of two types: deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). The structure of all proteins and ultimately every biomolecule and cellular component is a product of information encoded in the sequence of nucleic acids. Parts of a DNA molecule containing the information needed to synthesize a protein or an RNA are genes. Nucleic acids can store and transmit genetic information from one generation to the next, fundamental to any life form.
The sweet taste of freshly picked corn (maize) is due to the high level of sugar in the kernels. Sore-bought corn (several days after picking) is not as sweet because about 50% of the free sugar is converted to starch within one day of picking. To preserve the sweetness of fresh corn, the husked ears can be immersed in boiling water for a few minutes (“blanched”), then cooled in cold water. Corn processed this way and stored in a freezer maintains its sweetness. What is the biochemical basis for this procedure?
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