The starch amylose and amylopectin molecules realign themselves causing recrystalisation. The properties of starch bioplastic is largely influenced by amylose/amylopectin ratio. Plants store starch in tightly packed granules, consisting of layers of amylose and amylopectin. Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively. Unlike amylopectin, amylose is not soluble in cold water. Mutants lacking the GBSS protein produce starch containing only amylopectin, such as in waxy corn. And waxy maize contains 100% amylopectin. Waxy, high amylopectin, starches also have a much less tendency to retrogradate. It also reduces the crystallinity of amylopectin and how easily water can infiltrate the starch. Glycogen, the glucose store of animals, is a more highly branched version of amylopectin. Amylose crystallization occurs much faster than crystallization of the amylopectin. Amylose is a much smaller molecule than amylopectin. Nevertheless, the exact arrangement of chains within the amylopectin molecule is still not clear. The presence of amylopectin in rice had been demonstrated previously by Parnell.