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Ultracentrifugation was used to clarify seven amylose fractions obtained by aqueous leaching of corn starch by 5°C steps over a temperature range of 65-95°C. Each fraction was characterized by its hydrodynamic radius R H , as determined by dynamic light scattering -- and by the macromolecular features (M w , the weight-average molecular weight;R G , the z-average gyration...
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