What is the Difference Between Amylose and Amylopectin?
🆚 Go to Comparative Table 🆚Amylose and amylopectin are both polysaccharides found in starch, but they have distinct differences in their structures and properties:
- Structure: Amylose is a straight-chain polymer of D-glucose units, while amylopectin is a branched-chain polymer of D-glucose units. Amylose has a linear structure composed of a single chain of glucose molecules joined by α-1,4-glycosidic bonds. In contrast, amylopectin has a branched structure with α-1,4-glycosidic bonds between two glucose units in the straight chain and α-1,6-glycosidic bonds responsible for the branching.
- Composition: Amylose constitutes 20% of starch, while amylopectin constitutes 80% of starch.
- Solubility: Amylose is soluble in water, whereas amylopectin is insoluble.
- Molecular Weight: Amylose has a molecular weight of 10^6-10^7 g/mol, while amylopectin has a molecular weight of 10^8-10^9 g/mol.
Both amylose and amylopectin have α-glycosidic bonds between their glucose monomers, which give them their distinct structure. They are both water-insoluble, which is important for their role in energy storage in plants. Additionally, both amylose and amylopectin have helical structures, with amylose forming a tighter helix than amylopectin.
On this pageWhat is the Difference Between Amylose and Amylopectin? Comparative Table: Amylose vs Amylopectin
Comparative Table: Amylose vs Amylopectin
Here is a table highlighting the differences between amylose and amylopectin:
Characteristics | Amylose | Amylopectin |
---|---|---|
Structure | Linear glucose polymer | Branched glucose polymer |
Composition | Single chain of glucose molecules joined by alpha-1,4 linkages | Multiple chains of glucose molecules joined by alpha-1,4 and alpha-1,6 linkages |
Constitutes | 20% of starch | 80% of starch |
Molecular Weight | 10^6-10^7 g/mol | 10^8-10^9 g/mol |
Solubility | Soluble in water | Insoluble in water |
Starch Source | Rice, potatoes, corn | Rice, potatoes, corn |
Food Industry Use | Thickener, stabilizer, or gelling agent in puddings, ice cream, and other processed foods | - |
Both amylose and amylopectin are polysaccharides, which are complex carbohydrates composed of long chains of glucose molecules. They are found in starchy foods like grains, potatoes, and corn.
Read more:
- Amylopectin vs Glycogen
- Amylase vs Amylose
- Amylose vs Cellulose
- Alpha-Amylase vs Alpha-Glucosidase
- Lipase vs Amylase
- Maltose vs Isomaltose
- Cellobiose vs Cellulose
- Cellobiose vs Maltose
- Alpha vs Beta Amylase
- Alpha Beta vs Gamma Amylase
- Amylolytic Proteolytic vs Lipolytic Enzymes
- Amyl Alcohol vs Isoamyl Alcohol
- Gelatin vs Pectin
- Glycogen vs Starch
- Arabinose vs Xylose
- Cellulose vs Starch
- Pectin vs Lignin
- Salivary Amylase vs Pancreatic Amylase
- Cellulose vs Glycogen vs Glucose