“…For example, amylopectin had an A:B of 2.6 for waxy sorghum and waxy corn while it was 1.7 for nonwaxy corn (Marshall and Whelan, 1974), suggesting that waxy amylopectin might have a different branching pattern with nonwaxy amylopectin. Furthermore, the A:B in this study was consistent w ith previously reported values using gel chromatography (Enevoldsen and Juliano, 1988;Umeki and Yamamoto, 1977), which was a complex method and could only roughly separate chains with different degree of polymerization in the debranched amylopectin but inapplicable in comparison of amylopectin fine structures (Hizukuri, 1986). Thus, the improved enzymatic method was suitable for the determination of amylopectin fine structure in rice and the results of structural analysis suggested that the fine structure of rice starch highly varied with cultivars.…”