Biology

Difference Between Amylose And Amylopectin

Starch is composed of two types of molecules i.e. Amylose and amylopectin. Amylose is a linear polymer of glucose units. In starch, the amount of amylose is determined by potentiometric titration that depends on the strength between Amylose and Iodine. while Amylopectin is a water-soluble polysaccharide that structurally is a highly branched polymer composed of α-glucose units available in plants. The basic difference between amylose and amylopectin is that amylose is a straight-chain glucose polymer and usually accounts for 16-20 % of starch. On the other hand, amylopectin is a highly branched glucose polymer and accounts for about 81-85 % of the starch. This is the key difference between amylose and amylopectin molecules present in starch. In this article, you will understand the major differences between amylose and amylopectin in detail.

Difference Between Amylose And Amylopectin in Tabular form

Amylose

Amylopectin

Amylose is a straight-chain glucose polymer and usually accounts for 16-20 % of starch. Amylopectin is a highly branched glucose polymer and accounts for about 81-85 % of the starch.
Amylose has a straight-chain polymer of D-glucose units. Amylopectin has a branched-chain polymer of D-glucose units.
Less soluble in water. More soluble in water.
It has a straight-chain structure. Branched-chain structure
Changes to a blue color when combined with Iodine When combined with iodine, Stains changed into reddish-brown.
Swelling is not observed when dissolved in hot water. Amylopectin is soluble in water with swelling.
Does not form a gel when hot water is added to the amylose molecule. Forms a gel when hot water is added with amylopectin.

Amylose Vs. Amylopectin – overview

Starch is an odorless and colorless solid molecule that can be found in plants as their storage carbohydrate. it is a polysaccharide. Starch is composed of two types of molecules i.e. Amylose and amylopectin. Starch is also composed of a number of glucose monomers. The molecules of glucose are bound together through glycosidic bonds in order to form polysaccharides. Amylose molecule is formed from several glucose units arranged in a linear manner. while Amylopectin molecules are formed from several glucose units arranged in a branched manner. Let us discuss the difference between amylose and amylopectin in detail.

Amylose

It is a linear polymer of glucose units that has a straight-chain polymer of D-glucose units. Its amount in starch is determined by potentiometric titration which depends on the strength between Amylose and Iodine. 19.8% of iodine affinity is available in Potato and Wheat starches. Approximately, 19 % of iodine affinity is contained by maize. The major reason behind choosing amylose as a ligand is the feasibility of the coupling reaction with the native matrix. A combination of iodine forms with amylose forms a blue color. There is a strong hydrogen bond is formed by amylose makes molecules less susceptible to enzymatic degradation. Amylose is widely used in plastics, film making, textile finishes, and paper pulp bonding. Amylose is also used as a binding agent on food products.

21-25% of starch contains amylose. The chemical bond present between glucose monomers is called α 1-4 glycosidic linkage. The major reason for this bond is that the OH group attached to the first carbon of a glucose molecule is removed along with an H atom attached to the fourth carbon of another glucose molecule in the formation of amylose. This reaction is named condensation reaction since the removed OH group, and H atom together forms a water molecule.

Amylopectin

It is a branched-chain polymer of D-glucose units which is a highly branched glucose polymer and accounts for about 81-85 % of the starch. . Amylopectin is a polysaccharide that is composed of monosaccharides. Monosaccharides are D-glucose molecules. Starch contains about 80% of amylopectin. The branch of amylopectin polymer has approximately 30 glucose units and glucose sugar units are joined together by the glycosidic bond. Amylopectin can be hydrolyzed into numerous glucose units by using enzymes α-amylase and β-amylase. Amylopectin serves as a function to act as an energy supplement for plants. it gives a reddish-brown color when iodine solution is added.

Similarities Between Amylose and Amylopectin

  • Both Amylose and amylopectin are polysaccharide molecules.
  • Both types are found in starch granules.
  • Both are composed of D-glucose units.
  • Both molecules have α 1-4 glycosidic linkages.

 

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