Amylose content dictates structural and physicochemical properties: A comparative study of twelve maize starch...

This study investigated differences in the structural and physicochemical properties of twelve maize starch varieties classified as waxy, normal, and high-amylose. These starches exhibited amylose contents ranging from 0.91% to 72.41% and average particle sizes from 9.54 μm to 16.74 μm. Amylose content was negatively correlated (P < 0.001) with relative crystallinity, gelatinization enthalpy, peak viscosity, breakdown value, and average particle size, but positively correlated with the R₂ value (P < 0.05). Besides, particle size was positively correlated with peak, trough, and final viscosity as well as gelatinization enthalpy (P < 0.001), independently of amylose content. Principal component analysis showed that amylose content explained 74.9% of total variance. These findings confirm amylose content as the primary predictor of maize starch properties, but also reveal that particle size provides independent information relevant for specific applications. The results support targeted selection of native starches for food and industrial uses.