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Amylopectin / ˌ æ m ɪ l oʊ ˈ p ɛ k t ɪ n / is a water-insoluble [1] [2] polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Relation of amylopectin to starch granule. Plants store starch within specialized organelles called amyloplasts. To ...
Glycogen is analogous to starch, a glucose polymer in plants, and is sometimes referred to as animal starch, [16] having a similar structure to amylopectin but more extensively branched and compact than starch. Glycogen is a polymer of α(1→4) glycosidic bonds linked with α(1→6)-linked branches.
Branch point in a polymer Glycogen, a branched polysaccharide In polymer chemistry , branching is the regular or irregular attachment of side chains to a polymer 's backbone chain . It occurs by the replacement of a substituent (e.g. a hydrogen atom ) on a monomer subunit by another covalently-bonded chain of that polymer; or, in the case of a ...
It is found in grains or granules in the cell's cytoplasm and is composed of an α-linked glucose polymer with a degree of branching intermediate between amylopectin and glycogen, though more similar to the former. The polymers that make up floridean starch are sometimes referred to as "semi-amylopectin". [1]
Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]
Glycogen (black granules) in spermatozoa of a flatworm; transmission electron microscopy, scale: 0.3 μm. Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, [2] fungi, and bacteria. [3] It is the main storage form of glucose in the human body.
Other uses for α-glucan have been developed based on its availability in bacteria. The accumulation of glycogen Neisseria polysacchera and other bacteria are able to use in α-glucan to catalyze glucose units to form α-1,4-glucan and liberating fructose in the process. To regulate carbohydrate metabolism, more resistant starch was necessary.
Amylo-α-1,6-glucosidase (EC 3.2.1.33, amylo-1,6-glucosidase, dextrin 6-α-D-glucosidase, amylopectin 1,6-glucosidase, dextrin-1,6-glucosidase, glycogen phosphorylase-limit dextrin α-1,6-glucohydrolase) is an enzyme with systematic name glycogen phosphorylase-limit dextrin 6-α-glucohydrolase.