The amylose component forms a Complex with butanol which is insoluble in water, whereas amylopectin either does not form such a complex or, more probably, forms a complex which is soluble in water.

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.