Integrate structural knowledge to predict which type of cooked rice (higher amylose vs higher amylopectin content) will have a lower glycemic response and explain the structural basis for this prediction.

High-amylose rice will have a lower glycemic response because amylose is more linear, forms tighter, less enzyme-accessible structures, and is digested more slowly than amylopectin, which is branched and more rapidly accessed by digestive enzymes.

High-amylopectin rice will have a lower glycemic response because branching prevents enzyme binding and thus slows digestion relative to linear amylose.

There is no difference because cooking denatures all carbohydrate structures making their glycemic impacts identical regardless of amylose or amylopectin content.

High-amylose rice increases glycemic response because linear chains spontaneously convert to monosaccharides at room temperature, releasing glucose prior to ingestion.