Table 5. Amylopectin chain length distribution of glutinous rice starches based on different soaking time

Treatment	Variety	Average chain length	Distribution (%)
Treatment	Variety	Average chain length	DP¹⁾ 6-12	DP 13-24	DP 25-36	DP≥37
Glutinous rice flour	Mirchal	19.93±0.06^b²⁾	29.59±0.23^b	47.17±0.40^b	11.83±0.08^c	11.41±0.25^b
	Baegokchal	19.93±0.01^b	30.82±0.15^a	45.83±0.14^c	11.60±0.06^d	11.75±0.04^b
	Dongjinchal	20.02±0.16^b	28.74±0.53^b	47.85±0.13^a	12.16±0.12^b	11.24±0.29^b
	Sinseonchal	21.71±0.40^a	27.10±0.81^c	44.47±0.27^d	12.98±0.10^a	15.37±0.55^a
Long term soaked glutinous rice flour	Mirchal	20.01±0.05^a	29.06±0.17^a	47.65±0.12^a	11.78±0.01^ab	11.51±0.06^a
	Baegokchal	20.01±0.05^a	29.66±0.03^a	47.09±0.18^a	11.61±0.03^b	11.64±0.19^a
	Dongjinchal	20.14±0.18^a	29.09±0.82^a	47.14±0.38^a	11.97±0.22^a	11.79±0.22^a
	Sinseonchal	19.88±0.25^a	29.60±0.29^a	47.45±0.52^a	11.65±0.24^ab	11.30±0.57^a

Degree of polymerization.
Mean±SD (n=3) within each column followed by different letters are significantly different (p<0.05).