Amylopectin vs. Amylose — What's the Difference?
Difference Between Amylopectin and Amylose
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Compare with Definitions
Amylopectin
Amylopectin is a water-soluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose.
Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20-30%.
Amylopectin
A highly branched polysaccharide of high molecular weight that is one of the two main components, along with amylose, of starches.
Amylose
A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.
Amylopectin
(carbohydrate) A highly branched, insoluble form of starch (the soluble form being amylose)
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Amylose
(carbohydrate) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.
Amylose
One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
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