Starches are produced by plants as energy storages. They are based on a mixture of two homopolysaccharides: amylose, a rather linear polymer of D-glucose, and amylopectin, a highly branched biopolymer of D-glucose. Starches also contain residual amounts of lipids and proteins, which can interact with the polysaccharides during the processing. The respective contents of amylose, lipids and proteins vary depending on the botanical origin of starch and the environment. In most cases, amylopectin is the major component, except in the case of AMS, where amylose is the major biomacromolecule . Amylomaize was developed by extensive plant-breeding to obtain a starch, where amylose is the major polysaccharide. The initial impetus behind high-amylose starch was its potential in creating edible films with enhanced characteristics compared to more conventional starches. These improvements include impermeability to gases and the capability to be also grease-proof . Since AMS contains less branching points with a high reactive OH groups density, it could be a relevant choice for modification reactions mainly based on different linear chains.