Plantain starch granules morphology, crystallinity, structure transition, and size evolution upon acid hydrolysis

- Amorphous fractions were firstly hydrolysed following zero-order kinetics.
- Crystallinity content increased in the first 7 days of the hydrolysis process.
- Short crystalline chains were harder to hydrolyse at intermediate hydrolysis times.
- After 20 days of acid hydrolysis crystallinity was similar to that of native starch.
- Structure transitions during acid hydrolysis can be detected by available techniques.