1. When energy is needed for enzyme that assists in breaking down amylopectin . 2. The presence of amylopectin in rice had been demonstrated previously by Parnell. 3. The starch amylose and amylopectin molecules realign themselves causing recrystalisation. 4. It has short grains due to the presence of amylopectin . 5. Short-grain rice has a high proportion of amylopectin , or glutinous starch. 6. Amylose is a much smaller molecule than amylopectin . 7. Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods. 8. Thus, amylopectin , waxy starches alone, cannot be correlated to good digestibility. 9. It is one of the two components of starch, the other being amylopectin . 10. Waxy, high amylopectin , starches also have a much lesser tendency to retrogradate.
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