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Amylopectin in starch is formed into helices to compose hexagonal structures that will subsequently be differentiated into A (cereal) and B (high-amylose; tubular) type starch. Structurally, A is more compact, while B is looser, hence the higher concentration of amylose.
7 Αυγ 2020 · Amylose constitutes 5–35% of most natural starches and has a major influence over starch properties in foods. Its synthesis and storage occurs within the semicrystalline amylopectin matrix of starch granules, this poses a great challenge for biochemical and structural analyses.
Amylopectin is the major component of starch, generally comprising 75% or more of the starch granule, and is frequently branched in a nonrandom fashion with closely grouped α-(1,6) branch linkages occurring at 5–6% of glycosyl residues to form glucan chains ranging in length from 6- to >100 DP.
Starch is the main storage polysaccharide of plants (Hoseney, 1994) and is fractionated into two types of polymers amylose and amylopectin. In general, normal starches contain around 20–30 % of amylose (. Table 1. ) and 70–80 % of amylopectin (Svihus et al., 2005).
31 Αυγ 2020 · Starch granules consist of two types of polymeric components, essentially linear amylose and branched amylopectin. Ratios and fine structure of these two polymers determine the starch functional properties and starch applications in food and non-food industries.
In all nonmutant starches, amylopectin is the major component and is responsible for the internal structure of starch granules, which is the native, semicrystalline form of starch. The granules, irrespective of the plant source, consist of granular rings of alternating amorphous and semicrystalline polymers.
Amylopectin is the major component of starch and is one of highest-molecular-weight biopolymers. Rapid and systematic synthesis of frequently branched hydro-insoluble amylopectin and efficient accumulation into amyloplasts of cereal endosperm is crucial.
