Amylopectin

Polysaccharide

Fixed

Amylopectin is the main component (70-80 %) of the natural vegetable starch, such as the corn or potato starch. The second major part of the strength is 20-30 %, the polysaccharide amylose.

The polysaccharide amylopectin is the largest existing bio-polymer with a molar mass of from 10 to 700 million g · mol -1. D-glucose - monomers are α -1 ,4- glycosidically linked together. About 15-30 all monomers are a α -1 ,6- glycosidically linked to the side chain of about 15-25 glucose units, whereby a tree-like branching occurs. Because of this difference in the structure of amylopectin is the molecular level ball or branched structures; the branching points mainly on the C6 atom. Amylose, however, forms linear chains.

When iodine sample with iodine - potassium iodide solution ( Lugol's solution) results in a brown -violet color.