Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches

► Structural and retrogradation properties of 20 waxy rice starches were compared. ► Mutant genotypes had more amounts of amylopectin short chains than named varieties. ► Long amylopectin chains accelerated the retrogradation of starch. ► Short amylopectin chains showed negative influence on firmness of starch gel.