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.

• A. 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.
• B. High-amylopectin rice will have a lower glycemic response because branching prevents enzyme binding and thus slows digestion relative to linear amylose.
• C. There is no difference because cooking denatures all carbohydrate structures making their glycemic impacts identical regardless of amylose or amylopectin content.
• D. High-amylose rice increases glycemic response because linear chains spontaneously convert to monosaccharides at room temperature, releasing glucose prior to ingestion.

Answer: (A)