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Amylopectin

Revision as of 09:18, 28 September 2017 by Konstantin Weil (Talk | contribs)

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German: Amylopektin

1 Definition

Amylopectin a constituent of starch - along with amylose - and accounts for about 75% of its mass.

2 Biochemistry

Amylopectin is a polysaccharide consisting of D-glucose monomers (C6H12O6) which are connected through α(1,4)-glycosidic bonds. An α(1,6)-glycosidic bond occurs about once every 25 monomers causing branching in the structure of amylopectin.

This structure is comparable to animal glycogen which is more more branched, however.

Amylopectin, just like amylose is hydrolyzed by alpha-amylase in random places. The minimal length, however, is a glucose trimer. Because alpha-amylase cannot hydrolyze α(1,6)-glycosidic bonds (this is done by 1,6-glucosidase), the resulting products are maltose, isomaltose, and glucose.

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