AMYLOPECTIN 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 not soluble in water.
Glucose units are linked in a linear way with a (1-4) glycosidic bonds. Branching takes place with a (1-6) bonds occurring every 24 to 30 glucose units.
Humans and other animals that eat plant foods also use -amylase, an enzyme that assists in breaking down amylopectin. In contrast, amylose contains very few a(1-6) bonds which causes it to be hydrolyzed more slowly but have higher density.
