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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 ...
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 .
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.
Because the long linear chains of amylose more readily crystallize than amylopectin (which has short, highly branched chains), high-amylose starch is more resistant to digestion. [8] Unlike amylopectin, amylose is insoluble in water. [9] [10] It also reduces the crystallinity of amylopectin and how easily water can infiltrate the starch. [6]
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 ...
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.
Waxy starch is of main interest because fractionation of normal starch to obtain pure amylose or amylopectin is very costly. [ citation needed ] Waxy endosperm is inherently a defect in metabolism, and its low frequency in most maize populations in the face of recurring mutations indicates that it is acted against by natural selection.
Raw starch granules resist digestion, e.g., raw bananas, raw potatoes. This does not depend on the amylose or amylopectin content, but rather the structure of the granule protecting the starch. When starch granules are cooked, water is absorbed into the granule causing swelling and increased size.