Difference Between Amylose and Amylopectin
Characteristics | Amylose | Amylopectin |
Structure | Linear | Branched |
Bonding | Alpha-1,4 | Alpha-1,4 and Alpha-1,6 |
Chain Length | Long | Shorter with branches |
Proportion in Starch | 20-30% | 70-80% |
Digestibility | Slower | Faster |
Solubility in Water | Lower | Higher |
Dissolved in Hot water | Forms a gel | Does not form a gel |
Glycemic Index | Lower | Higher |
Sweetness | Less sweet | Sweeter |
Energy Release | Sustained | Quick |
Enzyme Activity | More resistant | More easily degraded |
Present In | Rice, potatoes, corn | Rice, potatoes, corn |
Molecular Weight | 10^6-10^7 g/mol | 10^8-10^9 g/mol |
Difference Between Amylose And Amylopectin
Starch is composed of two types of polysaccharide molecules, Amylose And Amylopectin. Starch is a complex carbohydrate found in a variety of plants, including grains, potatoes, and beans. It is composed of long chains of glucose molecules joined together by chemical bonds. Because starch can be broken down into glucose and used as fuel by the body, it is an important source of energy for both plants and animals. It is also commonly used as a thickener or stabilizer in various food products such as soups, sauces, and baked goods.
For more information, read: Polysaccharides
Contact Us