“…Additionally, starch damage has a strong positive correlation (0.668) with digestion rate (k) and negative correlation with residual enzyme activity after binding (-0.620). This suggest that the initial binding interactions of enzyme on starch granules, which is strongly related to surface damage, is primary determinant for both rate and extent of enzymic catalysis of starches Digestion rate (i.e., apparent digestion rate coefficient) and extent (i.e., maltose equivalent released at 480 min of digestion) of starch granules, however, exhibited no significant correlations with structural parameters of starch such as crystallinity, melting temperatures and enthalpy change of starch granules, which means that the variation in digestion rate and extent is not determined by starch crystalline structural features (Xiong, et al, 2018). In addition, there is no significant correlation between molecular structure (i.e., DP AP1 , DP AP2 , DP AM1 , DP AM2 , amylose content,) and digestion kinetics (i.e., k and C 480 ) parameters.…”