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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 ...
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]
It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. [4] Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin.
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.
For instance, smaller starch granules are more available to enzyme digestion because the larger percentage of surface area increases the enzyme binding rate. [41] Starch consists of amylose and amylopectin which affect the textural properties of manufactured foods. Cooked starches with high amylose content generally have increased resistant starch.
It is made up of a mixture of amylose (15–20%) and amylopectin (80–85%). Amylose consists of a linear chain of several hundred glucose molecules, and Amylopectin is a branched molecule made of several thousand glucose units (every chain of 24–30 glucose units is one unit of Amylopectin). Starches are insoluble in water.
Due to strong associations of hydrogen bonding, longer amylose molecules (and starch which has a higher amylose content) will form a stiff gel. [6] Amylopectin molecules with longer branched structure (which makes them more similar to amylose), increases the tendency to form strong gels. High amylopectin starches will have a stable gel, but ...
Standard starch extracted from traditional potato varieties contains both amylose and amylopectin. Waxy potato starch, when gelatinized , has a clearer film, a stickier paste and retrogradates (thickening of starch film or paste during storage) less compared to regular potato starch .
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