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| | Starch - Wikipedia, the free encyclopedia |
 | | Amylopectin differs from amylose in that branching occurs, with an alpha-1,6 linkage every 24-30 glucose monomer units. |
 | | The overall structure of amylopectin is not that of a linear polysaccharide chain since two glucose units frequently form a branch point, so the result is the coiled molecule most suitable for storage in starch grains. |
 | | For example, high-amylose corn (maize) has starch consisting of about 85% amylose, which is the linear constituent of starch, while waxy corn starch is more than 99% amylopectin, or branched starch. |
| en.wikipedia.org /wiki/Starch (1202 words) |
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