Amylopectin

Amylopectin.

amylopectin is a polysaccharide that differs from amylose in that it contains branches that give it a molecular shape similar to that of a tree: the branches are attached to the central trunk (similar to amylose) by α-D-(1.6) bonds, located every 25-30 linear units of glucose. Its mass and molecular weight is very high as some fractions reach up to 200 million daltons. Amylopectin constitutes about 75% of the most common starches. Some starches are made exclusively of amylopectin and are known as waxy. Potato amylopectin is the only one that has phosphate ester groups in its molecule, most frequently attached in an O-6 position, while the remaining third do so in an O-3 position. It differs from glycogen by having α-(1.6) branches every 25-30 monomers, since it has its branches every 8-12 glucose units.

Amylopectin provides energy that is easily digestible and quickly available to replenish muscles. It is found in vegetable foods (plants) such as potatoes, wheat, corn, rice or legumes.