Difference between amylose and amylopectin

Main difference

Carbohydrates are hydrated coals. They are classified into monosaccharides, disaccharides, and polysaccharides. One of the polysaccharides is starch, which contains amylose and amylopectin or, in other words, we can say that amylose and amylopectin are part of starch. 70-80% of starch has amylopectin and only 20-30% of starch has amylose in its structure. The main difference between amylose and amylopectin is the structure and solubility … They both have a glucose molecule attached to each other, but amylose has a linear structure of a linked glucose chain between C1 of one glucose and C4 of another glucose, this it is called α-1,4-glycosidic bonds. On the other hand, amylopectin has a branched structure; it also has α-1,4-glycosidic bonds, but it also contains a branched chain linked at some points by α-1,6-glycosidic bonds. Another difference between the two is that amylose has the chain of 300-several thousand glucose units, on the other hand, amylopectin has 2000-200,000 branched-linked glucose units after every 20-30 units. The interesting thing is that amylose is insoluble in water while amylopectin is soluble in water.

Comparative chart

Amylose Amylopectin
Starch structure Amylose forms 20-30% of the starch structure. Amylopectin forms a starch structure of 70-80% mp.
Chain structure Amylose has a straight chain structure. Amylopectin has a branched chain structure.
Glucose Amylose has 300-several thousand glucose units. Amylopectin has 2000-200,000 glucose units.
Solubility Amylose is usually insoluble in water. Amylopectin is soluble in water.
Iodine test Amylose gives a blue color in the iodine test. Amylopectin gives a reddish-brown color on the iodine test.

What is amylose?

Amylose is the part of a polysaccharide called starch. It forms about 20-30% of the starch structure. D-glucose molecules join together to form a large linear chain collectively to form amylose. These glucose molecules are linked by α-1,4-glycosidic bonds. The number of glucose units in amylose is about 300 to several thousand. These glucose molecules form long chains when C1 binds to another glucose C4. Amylose is insoluble in water because starch also shows some insolubility in water. It should be mentioned that amylose is soluble in hot water, so when dissolved in hot water it does not form a starch gel. Amylose is a source of energy, especially in plants. Amylose has a rigid structure due to the tight packing in its structure.

What is Amylopectin?

Amylopectin is part of a polysaccharide called starch. It forms approximately 70-80% of the structure of starch. D-glucose molecule that join together to form a large branched chain that collectively form amylopectin. These glucose molecules are linked to each other by α-1,4-glycosidic bonds in a linear fashion and have α-1,6-glycosidic bonds in the branched chain. Each branch is attached to 20-30 units. The number of glucose units in amylopectin is 2,000 to 200,000. These glucose molecules form long chains linearly when C1 joins other C4 and C1 and C6 as a branch. Amylopectin is soluble in water. When dissolved in hot water, it forms a starch gel. Amylopectin is a source of energy, especially in animals. Amylopectin does not have a rigid structure.

Amylose vs. Amylopectin

  • Amylose forms 20-30% of the starch structure, while amylopectin forms 70-80% of the starch structure.
  • Amylose has a straight chain structure, on the other hand, Amylopectin has a branched chain structure.
  • Amylose has 300-several thousand glucose units, while amylopectin has 2000-200,000 glucose units.
  • Amylose has a rigid structure compared to amylopectin.
  • Amylose is usually insoluble in water, while amylopectin is soluble in water.
  • Amylose gives a blue color in the iodine test, while amylopectin gives a reddish-brown color in the iodine test.

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