Starch molecular segments

Maltotriose, maltotetraose, and higher starch oligosaccharides are taken up by the gel phase of native starch granules in amounts in excess of those expected on the basis of their molecular size because they bind specifically to molecular chains of starch in the gel phase. - These chains constitute either inter-branch regions of branched starch molecules or segments of linear molecules in either... 

Considering the linear chains and chain segments as short-chain (low molecular) -> amylose, similar interactions like those of amylose are possible. The crystalline regions of the - starch granules are formed by elementary cells of double helices, which are joined together by antiparallel unwinding. The main share of this starch crystallinity is due to a. 

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