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High-amylose maize starch resists digestion, offers health benefits and uses.
High-amylose maize starch from hybrid plants has different properties compared to normal maize starch. The hybrid maize starch has lower amylose, different amylopectin chains, and is harder for enzymes to break down. This means it is healthier and has unique industrial uses. The hybrid maize starch also changes less during cooking and cooling, making it more resistant to digestion.