**1. Introduction**

Corn (*Zea mays* L.) is the cereal with the highest production in the world due to the amount of nutrients that it provides beneficial for the consumer. Starch is the

main component of the energy source precursor corn kernel. The main polysaccharides that make up starch are: Amylose is made up of α-D-glucose units linked by α (1,4) glucosidic bonds, while amylopectin is a branched polymer formed by linked α-D-glucose units by α (1- > 4) glucosidic bonds with branching points in the form of α (1,6) bonds. The amylose and amylopectin molecules form alternating stacks of crystalline amorphous lamellae and semicrystalline growth rings, originating highly organized granules that may differ with respect to the genotype of the botanical source of extraction, amylose is dispersed over the entire structure of amylopectin [1]. Currently corn starch is used as an emulsifying agent, encapsulant, stabilizer, colloidal gelling agent, water retention agent, among other uses due to the unique physicochemical characteristics that it presents, in addition to being accessible, non-toxic and having high yields at low cost production [2].
