A high amylose rice mutant called Goamy2 was compared to a regular rice type called Ilpumbyeo to see how their starch properties differ. The mutant had smaller molecules in its cold water soluble starch, while the regular type had bigger molecules with more branched chains. The mutant's hot water soluble starch was mostly amylose, while the regular type had equal amounts of amylose and amylopectin. The mutant had more long chains in its hot water soluble amylopectin compared to the regular type. Both types had mostly amylopectin in their hot water insoluble starch, but the regular type had more short chains.