Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes.

By U. Uthumporn, I. Zaidul, A. A. Karim. 2010

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The structural characteristics of starches and their functional properties (2018, background): “…water via hydrogen bonding, influenced by the amylose content, lateral chains of amylopectin (Tang, Mitsunga, & Kawamura, 2004), the presence of phospholipids (Geera, Nelson, Souza, & Huber, 2006), granule size (Moita et al., 2008) and the presence of holes and channels (Uthumporn et al., 2010).”
Nutritional composition and antioxidant activity of twenty mung bean cultivars in China (2016, background): “Amylose is insoluble in cold water and is resistant to chemicals and enzymes [9].”