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The structral properties of rice starch and its components were investigated. The intrinsic viscosities of rice starch, amylose and amylopectin solutions were 1.053, 1.772 and 1.596 ㎖/g, respectively. β-amolysis limits of rice starch was 73% and those of amylose and amylopectin were 106 and 56%, respectively. The outer chain length ((OCL)￣) and inner chain length ((ICL)￣) of amylopectin were 1.56 and 7.7, respectively. Debranching of rice starch with pullulanase yield two peaks on Sephadex G-75. The peak I at void volume was principally amylose components and peak II at (dp)￣ 25-10, constituted of branched amylopectin. However, the elution profile of debranched amylopectin by pullulanase revealed a bimodal peak distribution at (dp)￣ 35-25 hydrolyers and (dp)￣ 25-10, and no distinct peak at void volume. The elution profile of the debranched, β-amylase hydrolyrates of starch and amylopectin yielded major peak at (dp)￣ 2-10.
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