Properties of residual starch by glucoamylase attack were investigated in starch granules of maize (Zea mays L.) of amylose‐extender (ae) type (commercial “High Amylose‐7”; HA‐7). As increasing extent of hydrolysis, the amylose and amylopectin fractions decreased and low‐molecular‐weight materials were accumulated. Decrease in absorption intensity and sift to a range of shorter wavelength in γmax. of absorption spectra of iodine‐starch complexes were observed. The minified fractions had a peak of about 22 average glucose‐units and were nearly linear chains. It was suggested that the minified materials consisted of portion resisted to amylases in starch granules according to hydrolysis curves by glucoamylase. The fractions concerned to crystalline area of ae starch were suggested from X‐ray diffraction patterns.
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Kawa et al. (1980) studied this question.
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