Waxy Maize Starch

The main characteristic of waxy starches is that they generally contain a large amount of highly branched starch called amylopectin. Specifically, waxy starches are defined as having an exceptionally high amylopectin content – the remaining being comprised of the less branched amylase. Considering that many of us have used WMS specifically for the purposes of post-workout glycogen restoration, you may be interested to know that the highly branched glucose subunits of amylopectin essentially make it the plant version of glycogen. Amylose on the other hand, is less branched and in theory, more slowly digested