Binding interactions of α-amylase with starch granules: The influence of supramolecular structure and surface area

► The binding kinetics of α-amylase with native starch granules at 0 °C were studied and compared with information on starch characteristics. ► Dissociation constants (Kd) for amylase binding to starch granules were strongly dependant on the specific surface area of the starch. ► Binding rates for amylase to starch granules were strongly dependant on the degree of order of the α-glucan chains of starch. ► α-Amylase binds most readily to exposed/amorphous α-glucan chains.