Amylopectin
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Amylopectin is a highly branched polysaccharide that is one of the two components of starch, along with amylose. It consists of branched chains of glucose units linked by alpha-1,4 and alpha-1,6 glycosidic bonds. Amylopectin accounts for 80-85% of starch and is found in plant foods like potatoes, rice, corn, and wheat. It forms a less soluble structure than amylose due to its branched structure.
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Glycans are polymers of monosaccharides or their derivatives linked together by glycosidic bonds. They exist in both linear and branched forms. Starch is a storage polysaccharide in plants composed of amylose and amylopectin. Amylose is an unbranched chain of glucose while amylopectin is highly branched with branches every 24-30 glucose units. Enzymes like amylase hydrolyze starch into sugars like maltose and dextrins. Dextrans are produced by bacteria and used in medical applications like plasma volume expansion. Glycogen is the form of starch storage in animal cells.
Food Technology Carbohydrates
Carbohydrates can be categorized as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that make up disaccharides like sucrose, lactose, and maltose. Starch is a storage polysaccharide made of amylose and amylopectin chains of glucose. Starch gelatinizes when heated in water. Cellulose provides fiber and is found in plant cell walls. Modified starches are used as thickeners and fat replacers in processed foods.
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Amylopectin
- 2. The non-crystallizable form of starch, consisting of branched polysaccharide chains. Amylopectin is a water-soluble polysaccharide and highly branched polymer of α-glucose units found in plants.
- 3. It is one of the two components of starch, the other being amylose. Formula: (C6H10O5)n
- 5. It is highly branched glucose polymer and accounts for 80-85% starch. The glycosidic linkages are alpha 1-4 and alpha 1-6. These alpha linkages are broken down in human digestive tract by enzyme amylase. Starch in potatoes, rice corn, wheat are major food sources.
- 6. Amylopectin is even less soluble due to the additional 1-6 glycosidic bonds on the branch chains, further reducing its H bonding potential and therefore reducing solubility in water
- 7. It is in branched form Its polymer units are upto 2,000,000 Its molecular weight is upto 50-500 million It is alpha 1,4 and 1,6 glycosidic linkage its inner chains are formed of 20-24 glucose subunits. Dissolved amylopectin starch has a lower tendency of retrogradation (gelling) during storage and cooling.
- 8. ‘Waxy’ starches are of almost 100% amylopectin and well suited to wafer and waffle baking. The main waxy starches available are from corn, rice (glutinous rice, sweet rice) and sorghum. Its appearance is like white powder. It thickens at lower temperature.