The researchers extracted pure amylose and amylopectin from rice starch to study how they change with annealing treatment. They found that amylose and amylopectin have different responses to annealing, with amylose being more affected. After annealing, the structure of amylose changed significantly, while amylopectin remained unchanged. This shows that amylose plays a bigger role in the annealing process of starch. These findings help us understand how starch behaves when subjected to annealing treatment.