Related papers
Higher amylose content in maize starch leads to increased resistance to enzyme attack.
The researchers studied two types of maize starch to see how their structures affect how easily they can be broken down by a specific enzyme. They found that the starch with more amylopectin was harder for the enzyme to break down compared to the starch with more amylose. This means that the type of starch with more amylose produced more dextrose when broken down.