eng Oriental Scientific Publishing Company Biomedical and Pharmacology Journal 0974-6242 2015-02-16 2 2 193 200 738 article Fatemah Habibi 1 Asieh Yahyazadeh 1 Department of Chemistry, University of Guilan, P.O. Box 1914, Rice Research Institute of Iran (RRII), Rasht (Iran). Cooked rice texture and other aspects of rice starch functionality are influenced by amylose and amylopectin content and structure. With using of high performance size exclusion chromatography and capillary electrophoresis, we can determine amylose content, molecular mass of amylose and the weight- and molar-based distributions and degree of polymerization (DP) of amylose and amylopectin .this traits are the properties of starch that can be influenced on rice cooking and eating quality. For evaluation of starch and its component 10 of Iranian rice varieties with similarity in amylose content and the same gelatinization temperature were selected and after debranching of starch chain with isoamylase, the difference between varieties determined. In this procedure the structural analysis of Iranian varieties starches are described. https://biomedpharmajournal.org/vol2no2/evaluation-of-starch-polymer-structure-in-rice-grain-and-its-affect-on-cooking-quality/ Rice Starch Amylose Amylopectin Degree of polymerization Chain length distribution