Difference between Amylose and Amylopectin

Introduction

Polysaccharides are generally odourless or colourless elements that are available in different types of plant bodies because of the presence of carbohydrates in the form of termed starch. It is considered the primary storage of energy factors available in the boast of plants and it is the primary ingredient of carbohydrate that the human body consumes. The starch is mainly composed of two different molecules such as amylose as well as amylopectin.

What are Amylose and Amylopectin?

Amylose is a particular type of polysaccharide and its unit of glucose of it is made with linear polymer. This molecule is made of 15-20% of starch and it is fully soluble in water. This molecule is bounded with the help of the bond made of glycosidic. The unit of this molecule is long and unbranched with a 200 – 1000 α-D-(+)-glucose chain, and it is combined together with C1 – C4 glycosidic linkage. Generally, the subunits of glucose are varying between 300–3000 repetitions.

Amylopectin refers to a particular type of polysaccharide that is fully soluble in water and the polymer of this molecule is branched highly. This molecule is mainly composed of the unit of α-glucose that is easily available in plants. Each polymer branch has around 30 units of glucose along with the unit of glucose sugar.

Structural detail and Importance of Amylopectin

The structure of these two molecules of the scratch is a little different in terms of the unit of glucose as well as the bond that guides to combine together. The chemical identity of this molecule is C6H10O5n and it is derived from a certain series of the unit of glucose that is formed with the combination of double monosaccharides. The inner structure of this molecule is very similar to the branches of a tree and the length of this molecule comprises 20-30 units of glucose and the length of this molecule is above 200000 units.

This molecule is generally larger if it is compared with amylose and has two significant properties that are included that are very significant in appropriate binding along with starch retrogradation. The principal purpose of this molecule acts as an energy supplement for plants.

Structural detail and Importance of Amylose

The collective unit of this molecule is made of atoms of oxygen, and carbon along with the molecules of CH2OH. These molecules of glucose are connected by the bond of glycosidic. The link of this particular bond is mainly together with a chain of amylose.

This molecule is mainly applied in the different sectors such as to provide a fining tough in the textile industry and in the production process of plastics, paper and fibre. This molecule is also mostly applied as an agent of binding in the production of food like French fries for making it crispier along with lower absorption of oil.

Comparison bewtween Amylose with Amylopectin

The comparison between amylose as well as amylopectin is mainly seen in terms of glucose unit as well as the structure of the body.

Amylose	Amylopectin
The chain of the polymer is straight and it is created up with the unit of D-glucose.	The chain of the polymer is branched and it is also comprised of the unit of D-glucose.
This molecule comprises not more than 20% of the starch.	The amount of starch is very high like 80% in this molecule.
The molecule includes a linkage of 1 to 4 glycosidic.	The molecule includes a linkage of 1 to 4 glycosidic and sometimes 1 to 6 glycosidic can also be seen.
It is partly soluble in water.	It is fully soluble in water.
It does not release any kind of swelling during the dissolution in warm water.	Swelling can be seen when it is dissolved in water.
The appearance of this molecule is deep blue or black if it is in the solution of iodine.	The appearance of this molecule is a little reddish-brown if it is in the solution of iodine.
It contains a glucose unit of 60-300.	It contains a glucose unit of 2000-2, 00,000.
This molecule is not at all formed if hot water is added to the solution.	This molecule is mainly formed if hot water is added to the solution.
It is hydrolyzed with the help of some enzymes like α-amylase or β-amylase.	It is hydrolyzed with the help of some enzymes such as α-amylase or β-amylase but the linkage of 1-6 glycosidic is not hydrolyzed.

Conclusion

The structure of amylose is branched due to the existence of 6 units of glucose and each turn of branch. The unit of this molecule includes α-1, 4 units of glycosidic but occasional the structure changes to α-1, 6 units of glycosidic. These two units are combined with the help of a glycosidic bond. This molecule is mainly composed of a polymer that is branched highly and numerous units of glucose are formed with the help of enzymes such as α- amylase along with β-amylase.

FAQs

Qns 1. What is the function of amylose as well as amylopectin?

Ans. These two molecules are very helpful in storing energy within the plant body along with animals. There are very effective in the energy supply mode in the living organism.

Qns 2. What is called glycogen?

Ans. The carbohydrate stored in the body of the animal is called glycogen. It is also referred to as animal starch and its structure is very similar to the structure of amylopectin.

Qns 3. Where does amylose is found?

Ans. This molecule is generally found in the duodenum, mouth as well as oesophagus. Besides this, it is also seen in the small intestine.