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Gelatinized normal maize starch was hydrolyzed by glucan 1,4 α‐maltotriohydrolase (AMTS) to various degrees, and then debranched by pullulanase and retrograded at 4°C for 48 h to enhance the formation of type III resistant starch (RS3). AMTS hydrolyzes starch through combined exo‐ and endo‐action, and favors the production of maltotriose. After AMTS hydrolysis, the relative crystallinity and RS contents...
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