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Description: Tuscany-diet.net was created and is updated to provide information regarding biochemistry and human nutrition under physiological conditions.
Amylopectin is a highly branched polysaccharide made up of alpha-D-glucose units. Together with amylose , it is one of the two main constituents of starch granules, the means by which plants store energy and the most widespread and abundant form of carbohydrate storage on Earth. Glucose monomers are linked by α-(1→4) glycosidic bonds to form chains to which the branches are linked by α-(1→6) glycosidic bonds. Its synthesis requires the coordinated action of at least four distinct classes of enzymes: starch
Amylopectin is a highly branched polysaccharide, and has a molecular weight in the order of 10 7 -10 8 Daltons, therefore much larger than amylose. It is formed of 10 4 -10 5 glucose molecules which are linked by α-1,4 glycosidic bonds to form many relatively short chains, whose degree of polymerization is of 18-25 molecules. The length of the chains vary depending on the source of the starch as well as the environmental and nutrient conditions during plant growth and seed formation. The chains are intercon
In most starches, α-1,6 glycosidic bonds account for about 5 percent of all glycosidic bonds, a lower percentage than that found in glycogen molecule, about 9 percent, where the branches are more evenly distributed. The length and distribution of the branches directly affect the physicochemical properties of amylopectin, such as solubility, viscosity, ease of retrogradation, and gelatinization and pasting temperature. For example, glycogen is water soluble whereas amylopectin and starch are not.
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