Table 2.

Structural characteristics of the rice samples.

Rice starch samples	Apparent amylose content (%)	Amylose content (%) by ConA method	Chain length distribution of amylopectin (area %)
			DP 6–12	DP 13–24	DP 25–36
HA1	27.5	22.0	24.9	52.7	10.1
HA2	22.9	13.1	17.8	46.9	14.7
Yume	25.7	17.9	30.3	48.7	11.0
Momi	22.9	19.8	31.8	46.8	10.2
Kosh	16.0	15.4	28.7	47.6	11.5
Milk	10.0	8.7	29.0	47.3	11.7
Koga	1.6	1.5	29.0	49.8	11.3
Basm	22.3	22.4	25.7	50.9	10.4
Jasm	14.0	13.7	29.4	46.0	11.0

DP, degree of polymerization,