[Biology Class Notes] on Difference Between Amylose and Amylopectin Pdf

A colorless and odorless polysaccharide that is available in plants as stored carbohydrates are termed Starch. This is the main energy storage area for plants and starch is the main carbohydrate that humans consume. Starch is composed of two kinds of molecules:

Difference Between Amylose and Amylopectin

Polysaccharides are the carbohydrates present in abundance in the food that we eat. There are different types of Polysaccharides, one of which is Starch. One of the basic features of the starch is that it is colourless and odorless, and it is available in plants, and by forming these starches the plants store the glucose. And hence, it becomes the main area for the storage of energy in plants.

Amylopectin

Amylopectin is a water-soluble polysaccharide and structurally it is a highly branched polymer composed of α-glucose units available in plants. Every branch of the polymer has approximately 30 glucose units and the glucose-sugar units are linked together using the glycosidic bond. Amylopectin is composed of a highly branched polyether. Amylose is water-soluble and can be hydrolyzed into numerous glucose units by using enzymes α-amylase and β-amylase.

About 70 to 80 percent of starch is made up of Amylopectin. Here, the units of Glucose are linked in a linear manner. The counterpart of Amylopectin in animals is Glycogen, the same structure and composition as that of Amylopectin can be found in the Glycogen. The starch in the plants is stored in the specialized organelles, that is to say, a subunit usually found within the cell itself and performs a specific function.

Foods Rich in Amylopectin

Foods such as Jasmine rice, Short grain rice, and a few strains of potatoes are rich in Amylopectin. This food with Amylopectin is digested by Humans and other animals as an enzyme Amylase helps in the process. Food products like rice and grains contain 100% and 99% Amylopectin. These are mostly useful for wafer and waffle baking. 

Importance of Amylopectin

The amylopectin molecules are larger when compared with amylose. Amylopectin has two important properties which are mostly quite popular for industrial purposes such as proper binding and starch retrogradation. These properties help in the usage of Amylopectin in the manufacturing of adhesives and Lubricants. The main purpose of Amylopectin is to act as an energy supplement for plants.

Structure of Amylopectin

The chemical formula of Amylopectin is [C_{6}H_{10}O_{5}]n. Amylopectin is derived from a series of glucose units linked by glycosidic bonds. The glycosidic bond is formed by linking two monosaccharides. Hence making Amylopectin a polysaccharide. The structure of Amylopectin is compared to a branched tree. The length of the Amylopectin branching chain consists of 20 to 30 glucose units. The structure of Amylopectin can vary in size as it can be from 2,000 glucose units in length to more than 200,000 units. The structure of Amylopectin is branched because of the presence of six glucose units at every turn of the branch. This unit consists mainly of α-1, 4-glycosidic bonds but with occasional α-1,6-glycosidic bonds. These are responsible for the branching.

Amylose

Amylose is a linear polymer of glucose units. Amylose is a component made up of about 15 to 20 percent of starch, and it is water-soluble. It is bounded by glycosidic bonds. It is a long unbranched unit of 200 – 1000 α-D-(+)-glucose chain, together held by C1 – C4 glycosidic linkage. Usually, there are between 300 to 3000 repeated glucose subunits in the Amylose, but it can also be in many thousands. In the disordered amorphous confirmation or the two helical forms of the different types, three main forms of amylose can exist.

Amylose and Iodine Bounding

It can bind either with itself or with it can also be bound with another hydrophobic molecule such as Iodine. The amount of amylose in starch is determined by potentiometric titration which depends on the strength between Amylose and Iodine. Approximately 19.9% of iodine affinity is available in Potato and Wheat starches. Maize contains 19.0% of iodine affinity. The main reason behind choosing Amylose as a ligand is because of the feasibility of the coupling reaction with the native matrix. The combination of Amylose with Iodine forms a distinct blue color. Amylose may form strong hydrogen bonds that make molecules less susceptible to enzymatic degradation.

Uses of Amylose

This is widely used in permanent textile finishes, plastics, film making, and paper pulp fiber bonding. This is also used as a binding agent on food products like French fries which gives a crisp coating and less oil absorption.

You can read about Amylose in detail here: Amylose – Definition, Uses, Structure, and Properties ()

 

Structure of Amylose

The collective unit subunit of oxygen atoms, carbon atoms, and CH2OH molecules together form a glucose molecule. These glucose molecules are linked together with the help of glycosidic bonds. A combination of these glycosidic bonds together forms an amylose chain. 

Difference Between Amylose and Amylopectin

Functional Aspects of Amylose and Amylopectin

The main function of Amylose is the storage of energy and acting as a food reserve. Amylose serves as a thickener water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts. Due to the tightly-packed structure, it is known as an effective prebiotic substance. Amylose is easily digested than amylopectin and due to this quality, it occupies less space.