Amylopectin
Amylopectin
Amylopectin (/ˌæmɪloʊˈpɛktɪn/) is a water-soluble polysaccharide and highly branched polymer of glucose found in plants. It is one of the two components of starch, the other being amylose.
Etymology
The term "Amylopectin" is derived from the Greek words "amylon" which means starch and "pektos" which means congealed or curdled.
Structure
Amylopectin has a highly branched structure composed of glucose units linked by α(1→4) and α(1→6) glycosidic bonds. The α(1→4) bonds form the linear backbone of the molecule, while the α(1→6) bonds create the branching points.
Function
Amylopectin is responsible for the semi-crystalline structure of starch granules. It contributes to the insolubility of starch in cold water and its gelatinization in hot water. Amylopectin is also responsible for the thickening properties of starch pastes and gels.
Related Terms
- Starch: A polysaccharide carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
- Amylose: The linear, helical component of starch, consisting of long, unbranched chains of glucose residues.
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Glycosidic bond: A type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
External links
- Medical encyclopedia article on Amylopectin
- Wikipedia's article - Amylopectin
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