Rice contains two starches: amylose and amylopectin. Glutinous rice lacks amylose; in fact, it is the lack of amylose that gives it its sticky composition. Non-glutinous rice - what you'd find if ...

The researchers initially identified two enzymes that when reduced in wheat, increase the amount of a polysaccharide known as amylose. "From there, we used a conventional breeding approach ...

Gelatinisation also occurs in amylopectin. However. amylopectin does not interact with water as easily as amylose does. When heated, amylopectin forms a less rigid gel, which makes the boba chewy.