Potato starches with different amylose levels were studied to see how they change over time. The researchers looked at the size of the starch molecules, how they behave when heated, and how they change when stored. They found that starches with more amylose were more likely to form resistant starch, which is good for digestion. The starch gels changed the most between 30 and 90 days of storage. The amylose content mainly controlled how quickly the starch gels turned into resistant starch.