The susceptibility of large and small granules of waxy, normal and high-amylose genotypes of barley and corn starches toward amylolysis at sub-gelatinization temperatures

► Barley and corn starches of waxy, normal and high-amylose genotypes were studied. ► Amylose content of starches varied with source, genotype and granule size. ► Intensity of starch crystallites influenced the extent of amylolysis at initial stage. ► Degree of amylolysis at initial stage varied with source and granule size of starches. ► Blending of normal corn and barley starches is a better choice for ethanol production.