A colorless and odorless polysaccharide that is available in plants as stored carbohydrates are termed Starch. This is the main energy storage area for plants and starch is the main carbohydrate that humans consume. Starch is composed of two kinds of molecules:
Amylose
Amylopectin
Difference Between Amylose and Amylopectin
Polysaccharides are the carbohydrates present in abundance in the food that we eat. There are different types of Polysaccharides, one of which is Starch. One of the basic features of the starch is that it is colourless and odorless, and it is available in plants, and by forming these starches the plants store the glucose. And hence, it becomes the main area for the storage of energy in plants.
Amylopectin
Amylopectin is a water-soluble polysaccharide and structurally it is a highly branched polymer composed of α-glucose units available in plants. Every branch of the polymer has approximately 30 glucose units and the glucose-sugar units are linked together using the glycosidic bond. Amylopectin is composed of a highly branched polyether. Amylose is water-soluble and can be hydrolyzed into numerous glucose units by using enzymes α-amylase and β-amylase.
About 70 to 80 percent of starch is made up of Amylopectin. Here, the units of Glucose are linked in a linear manner. The counterpart of Amylopectin in animals is Glycogen, the same structure and composition as that of Amylopectin can be found in the Glycogen. The starch in the plants is stored in the specialized organelles, that is to say, a subunit usually found within the cell itself and performs a specific function.
Foods Rich in Amylopectin
Foods such as Jasmine rice, Short grain rice, and a few strains of potatoes are rich in Amylopectin. This food with Amylopectin is digested by Humans and other animals as an enzyme Amylase helps in the process. Food products like rice and grains contain 100% and 99% Amylopectin. These are mostly useful for wafer and waffle baking.
Importance of Amylopectin
The amylopectin molecules are larger when compared with amylose. Amylopectin has two important properties which are mostly quite popular for industrial purposes such as proper binding and starch retrogradation. These properties help in the usage of Amylopectin in the manufacturing of adhesives and Lubricants. The main purpose of Amylopectin is to act as an energy supplement for plants.
Structure of Amylopectin
The chemical formula of Amylopectin is \[C_{6}H_{10}O_{5}\]n. Amylopectin is derived from a series of glucose units linked by glycosidic bonds. The glycosidic bond is formed by linking two monosaccharides. Hence making Amylopectin a polysaccharide. The structure of Amylopectin is compared to a branched tree. The length of the Amylopectin branching chain consists of 20 to 30 glucose units. The structure of Amylopectin can vary in size as it can be from 2,000 glucose units in length to more than 200,000 units. The structure of Amylopectin is branched because of the presence of six glucose units at every turn of the branch. This unit consists mainly of α-1, 4-glycosidic bonds but with occasional α-1,6-glycosidic bonds. These are responsible for the branching.
Amylose
Amylose is a linear polymer of glucose units. Amylose is a component made up of about 15 to 20 percent of starch, and it is water-soluble. It is bounded by glycosidic bonds. It is a long unbranched unit of 200 – 1000 α-D-(+)-glucose chain, together held by C1 – C4 glycosidic linkage. Usually, there are between 300 to 3000 repeated glucose subunits in the Amylose, but it can also be in many thousands. In the disordered amorphous confirmation or the two helical forms of the different types, three main forms of amylose can exist.
Amylose and Iodine Bounding
It can bind either with itself or with it can also be bound with another hydrophobic molecule such as Iodine. The amount of amylose in starch is determined by potentiometric titration which depends on the strength between Amylose and Iodine. Approximately 19.9% of iodine affinity is available in Potato and Wheat starches. Maize contains 19.0% of iodine affinity. The main reason behind choosing Amylose as a ligand is because of the feasibility of the coupling reaction with the native matrix. The combination of Amylose with Iodine forms a distinct blue color. Amylose may form strong hydrogen bonds that make molecules less susceptible to enzymatic degradation.
Uses of Amylose
This is widely used in permanent textile finishes, plastics, film making, and paper pulp fiber bonding. This is also used as a binding agent on food products like French fries which gives a crisp coating and less oil absorption.
You can read about Amylose in detail here: Amylose – Definition, Uses, Structure, and Properties (Vedantu)
Structure of Amylose
The collective unit subunit of oxygen atoms, carbon atoms, and CH2OH molecules together form a glucose molecule. These glucose molecules are linked together with the help of glycosidic bonds. A combination of these glycosidic bonds together forms an amylose chain.
Difference Between Amylose and Amylopectin
Functional Aspects of Amylose and Amylopectin
The main function of Amylose is the storage of energy and acting as a food reserve. Amylose serves as a thickener water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts. Due to the tightly-packed structure, it is known as an effective prebiotic substance. Amylose is easily digested than amylopectin and due to this quality, it occupies less space.
FAQs on Difference Between Amylose and Amylopectin
1. Is understanding the Difference between Amylose and Amylopectin difficult?
All the chapters and topics included in the syllabus are planned by taking the intellectual development of the students into consideration. And hence, the topic of Amylose and Amylopectin is designed in the same manner. So, once you have understood Amylose and Amylopectin, then understating the difference between the two automatically becomes easy. Also, you must approach the topic of Amylose and Amylopectin with a positive mind and positive attitude, and understand its meaning carefully, if you are having a problem in understating it, then read it again.
2. Where can I find the explanation of Amylose and Amylopectin along with the difference?
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Students must have a good knowledge of the scientific vocabulary to, to avoid it being intimidating, Vedantu provides the explanation of this topics, that is to say, of Amylose and Amylopectin, in such a manner that it becomes easy to understand, and also it develops the scientific language in the students as well. And all this is possible because of the team of expert teachers that Vedantu has, and who work hard to provide the best of the study material to the students.
4. What Foods Are High in Amylopectin?
The foods which contain more percentage of amylopectin or the glycemic index are Jasmine rice, Short grain sticky rice which is also known as Sushi, and a few varieties of potatoes such as Russet Burbank, which are easily digestible and absorb more foods with Amylose as the Amylose contains a low glycemic index. This food is mainly helpful for reducing hyperglycemia and hyperinsulinemia. The amount of starch present in the food is determined by the amylose: amylopectin ratio, ingredients along with starch, cooking technique, etc.
5. What is Amylopectin Used For?
Amylopectin is a branched-chain polymer. Each branched chain has approximately 20 glucose units. The glucose sugar unit is linked with the help of a glycosidic bond. Amylopectin has two types of glycosidic linkages: α 1-4 and α 1-6. The function of amylopectin is to aid in the energy supply for plants. It is even known as the ‘Energy house’ of the plant. The nutritional supply to plants is continuously generated from amylopectin. It is even utilized by humans and the amylopectin is digested by breaking down the glucose units with the help of an enzyme known as Amylase.
