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In this study, the molecular structure of hydrolyzed maize starch by sulfuric acid is analyzed by characterizing the chain-length distribution (CLD) and molecular size. It is found that molecular size is dramatically reduced by acid hydrolysis for only 1 h while amylose content is gradually decreased from 28.3 % to 4.6 % with hydrolysis time prolonging. By quantifying the subtraction of CLDs between...
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