Amylopectin
type: Q11173
imagefile: Amylopektin Sessel.svg
type: ChemicalCompound
wiki page modified: 2017-02-16T15:59:15Z
subject: Category:Polysaccharides
wiki page length: 4034
watchedfields: changed
wiki page revision ID: 765811241
comment: Amylopectin /ˌæmᵻloʊˈpɛktᵻn/ 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.Glucose units are linked in a linear way with α(1→4) glycosidic bonds. Branching takes place with α(1→6) bonds occurring every 24 to 30 glucose units, resulting in a soluble molecule that can be quickly degraded as it has many end points onto which enzymes can attach.
wiki page out degree: 32
subject: Category:Carbohydrates
subject: Category:Starch
verifiedfields: changed
wiki page revision link: http://en.wikipedia.org/w/index.php?title=Amylopectin&oldid=765811241
type: ChemicalObject
verifiedrevid: 445560645
type: ChemicalSubstance
wiki page edit link: http://en.wikipedia.org/w/index.php?title=Amylopectin&action=edit
abstract: Amylopectin /ˌæmᵻloʊˈpɛktᵻn/ 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.Glucose units are linked in a linear way with α(1→4) glycosidic bonds. Branching takes place with α(1→6) bonds occurring every 24 to 30 glucose units, resulting in a soluble molecule that can be quickly degraded as it has many end points onto which enzymes can attach. In contrast, amylose contains very few α(1→6) bonds, or even none at all. This causes amylose to be hydrolyzed more slowly, but have higher density and be insoluble.Its counterpart in animals is glycogen, which has the same composition and structure, but with more extensive branching that occurs every eight to 12 glucose units.Plants store starch within specialized organelles called amyloplasts. When energy is needed for cell work, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use amylase, an enzyme that assists in breaking down amylopectin.Starch is made of about 70% amylopectin by weight, though it varies depending on the source (higher in medium-grain rice to 100% in glutinous rice, waxy potato starch, and waxy corn, and lower in long-grain rice, amylomaize, and russet potatoes, for example). Amylopectin is highly branched, being formed of 2,000 to 200,000 glucose units. Its inner chains are formed of 20-24 glucose subunits.Dissolved amylopectin starch has a lower tendency of retrogradation (gelling) during storage and cooling. For this main reason, the waxy starches are used in different applications mainly as a thickening agent or stabilizer.
wiki page history link: http://en.wikipedia.org/w/index.php?title=Amylopectin&action=history
type: Thing
wiki page ID: 542686

Amylopectin
primary topic: Amylopectin
contributor: Gargamol2000
language: en
type: Document

Gargamol2000
contributor ID: 22626237