Amylopectin vs. Amylose

Amylopectinnoun

(carbohydrate) A highly branched, insoluble form of starch (the soluble form being amylose)

Amylosenoun

(carbohydrate) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.

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.

Amylosenoun

One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.

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%.