Amylopectin (CAS# 9037-22-3) is a highly branched polymer of glucose found in plants. It is one of the two components of starch, the other being amylose. It is soluble in water.
Glucose units are linked in a linear way with α(1→4) bonds. Branching takes place with α(1→6) bonds occurring every 24 to 30 glucose units.
Its counterpart in animals is glycogen which has the same composition and structure, but with more extensive branching that occurs every 8 to 12 glucose units.
Plants store starch within specialized organelles called amyloplasts. When energy is needed for cell work, the plant hydrolyzes the starch releasing the glucose subunits. Humans and other animals that eat plant foods also have enzymes to hydrolyze starch.
Starch is made of about 70% amylopectin by weight. Amylopectin is highly branched, being formed of 2,000 to 200,000 glucose units. Its inner chains are formed of 20-24 glucose subunits.
amylopectin in Bulgarian: Амилопектин
amylopectin in German: Amylopektin
amylopectin in Spanish: Amilopectina
amylopectin in Esperanto: Amilopektino
amylopectin in French: Amylopectine
amylopectin in Indonesian: Amilopektin
amylopectin in Italian: Amilopectina
amylopectin in Hebrew: עמילופקטין
amylopectin in Hungarian: Amilopektin
amylopectin in Malay (macrolanguage): Amilopektin
amylopectin in Dutch: Amylopectine
amylopectin in Japanese: アミロペクチン
amylopectin in Norwegian: Amylopektin
amylopectin in Polish: Amylopektyna
amylopectin in Russian: Амилопектин
amylopectin in Serbian: Амилопектин
amylopectin in Turkish: Amilopektin
amylopectin in Ukrainian: Амілопектин