This work is focused on evaluating the structure (granular morphology, crystalline structure, molecular order structure), and properties (resistant starch content, swelling power, amylose leaching) of resistant starch (RS) prepared from corn starch by an autoclaving and autoclaving‐microwave method. The results indicated that compared with native starch, all of the RS granules became loose, bigger, and rough fragmented, and displayed a B + V crystalline structure. Meanwhile, the relative crystallinity, helix content, molecular orders for RS ...
