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 ...

Starches are long molecules of glucose chains, either linear (amylose) or branched (amylopectin). Cooking alters the plant foods with these structures increasing digestibility and safety.

Healthier tapioca starch is on the way. RIKEN. Journal Plant Molecular Biology DOI 10.1007/s11103-021-01209-w ...

Rice contains varying combinations of two starches, amylose and amylopectin, which impact how grains cook up. Long-grain jasmine has a higher amylose to amylopectin ratio—that’s why it cooks ...

Rice contains significant amounts of starch, primarily in two forms: amylose and amylopectin. These starches typically digest quickly after cooking, causing the characteristic blood sugar spikes ...

On this week's What's Inside, let's get nostalgic for Play-Doh! Learn the magic formula inside that classic yellow tub. Hint: There’s more to it than flour and water.