difference between amylose and amylopectin

Difference between Amylose and Amylopectin

When discussing carbohydrates, particularly starch, two words that are often tossed around are amylose and amylopectin. While they’re both commonly found in crucial foods such as wheat, corn, rice, and potatoes, they have distinctive functional and nutritional differences.

Amylose

Amylose is a type of linear starch molecule made up of glucose units. It contains alpha-1,4 glycosidic bonds, which are a type of chemical bond that tie together the glucose molecules. One of the most important characteristics of amylose is that it is resistant to digestion, and as a result, moves slowly through the digestive system. This quality is particularly useful for people who are trying to control their blood sugar levels, since the slow digestion of amylose prevents sharp rises in glucose levels. Amylose is also an excellent thickener and is often used in cooking to make soups, sauces, and gravies.

Amylopectin

Amylopectin, by contrast, is a branched chain polymer of glucose units that contain both alpha-1,4 and alpha-1,6 glycosidic bonds. These branching nodes tie the chains together, providing the structure of the starch granule. While amylopectin lacks the indigestible quality of amylose, it retains its thickening properties and is often used in the food industry to thicken liquid food products such as yogurts, ice cream, and fruit fillings.

Conclusion

To sum up, both amylose and amylopectin are key components in the starches found in many of our staple foods. While amylose is a linear molecule that is resistant to digestion and is used primarily as a thickener, amylopectin is a branched chain polymer that is digested more easily and is also used as a thickener. Understanding the differences between these two molecules can help us make better food choices and use them more effectively in our cooking.

Table difference between amylose and amylopectin