The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

► Relations between starch structure and digestibility of cooked rice are examined. ► Amylose (Am) content and degree of branching correlate with digestion rate. ► Fine molecular structural features also correlate with digestion rate. ► Correlations between starch digestibility and fine Am molecular structural features have not been previously reported.