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The l-α-lysophosphatidylcholine calorimetric method for determining amylose content of starches was used to characterize an amylose fraction derived from common maize starch using an aqueous leaching process. The enthalpy of amylose-LPC complexation and dissolution was significantly greater for the leached maize starch fraction compared with that for potato amylose, leading to erroneously high values...
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