Starch branching enzyme introduces 1,6-alpha glycosidic bonds between the amylose chains, creating the branched amylopectin. The starch amylose and amylopectin molecules realign themselves causing recrystalisation. The properties of starch bioplastic is largely influenced by amylose/amylopectin ratio. Some cultivated plant varieties have pure amylopectin starch without amylose, known as "waxy starches". Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods. Plants store starch in tightly packed granules, consisting of layers of amylose and amylopectin. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively. Cooked starches with high amylose content generally have increased resistant starch. This specific starch synthase enzyme is responsible for amylose biosynthesis. RS2 resistant starch from high amylose corn can be consumed raw or baked into foods. Waxy starches with little or no amylose present will color red. Synthetic amylose made from cellulose has a well-controlled degree of polymerization. It is one of the two components of starch, the other being amylose. The fusion protein binds to amylose columns while all other proteins flow through. When amylose concentration is increased, gel stickiness decreases but gel firmness increases.