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Question
Differentiable between the following:
Amylose and Amylopectin
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Solution 1
Amylose:
- Water soluble components
- Constitutes 15-20% of starch
Amylopectin:
- Water insoluble component
- Constitutes 80-85% starch.
Solution 2
| Amylose | Amylopectin | |
| (a) | Only C1− C4 glycosidic linkage | C1− C4 glycosidic linkage but, branching occurs by C1− C6 glycosidic linkage |
| (b) | Water-soluble component of starch (15-20%) | Water-insoluble component of starch (80-85%) |
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\[\begin{array}{cc}
\ce{CHO}\\
|\phantom{....}\\
\phantom{..}\ce{(CHOH)4}\\
|\phantom{....}\\
\phantom{..}\ce{CH2OH}
\end{array}\]
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