Cereal Chem 59:512 - 515.  |  VIEW ARTICLE
Variation in Enzyme Digestibility and Gelatinization Behavior of Corn Starch Granule Fractions.

C. A. Knutson, U. Khoo, J. E. Cluskey, and G. E. Inglett. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Dent, waxy, and Amylomaize V and VII starches that were fractionated according to granule size and found to vary in amylose content were hydrolyzed by alpha-amylase. The rate of hydrolysis for dent and waxy maize starches was directly proportional to the surface area of the granules. The same effect was observed for most amylomaize fractions, but those low in amylose had relatively high hydrolysis rates. Gelatinization temperature and ethalpy of amylomaizes increased with decreasing granule size.