Hydrolysis of concentrated raw starch: A new very efficient α-amylase from Anoxybacillus flavothermus

► New amylase very effective in hydrolyzing concentrated raw starch. ► Mode of action as a function of starch concentration. ► Preferential hydrolysis of crystalline domains. ► Limiting factors for a complete hydrolysis. ► Higher resistance of amylose lipid complexes at lower starch concentration. ► Recrystallization into a B-type resistant structure at higher starch concentration.