The fine structure of starch can influence its digestibility, among other functional features. Various studies suggest that short A chains of amylopectin (DP 6 – 12) affect the quantity of SDS ...

More information: Anqi Wang et al, Creation of high‐resistant starch rice through systematic editing of amylopectin biosynthetic genes in rs4, Plant Biotechnology Journal (2024). DOI: 10.1111 ...

Amylopectin makes up about 80 per cent of tapioca starch, and this is the key to why boba is so irresistibly chewy. Preparing boba starts with placing the hard pearls in boiling water.