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Amylose lipid complexes (AMLs) are likely to form during liquefaction of ground corn in the dry grind process. AML will form under high temperature (≥ 85 °C) and excess water conditions, due to interaction of gelatinized starch with corn lipids. AMLs are resistant to α‐amylase action, resulting in a decrease in starch available for enzymatic hydrolysis. This affects sugar available for fermentation...
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