Structure and Properties of Amylopectin

Amylopectin is a branched glucan with side An average of 20-60 glucose residues are chains attached in the 6-position of the glucose present in short chain branches and each of these 

The degree of polymerization of amylopectin (wheat) lies in the range of 3 x 10 -3 x 10 glucose units, which corresponds to a molecular mass of 5 X 10 -5 X 10. One phosphoric acid residue is found for an average of 400 glucose residues. 

Starch is an important thickening and binding agent and is used extensively in the production of puddings, soups, sauces, salad dressings, diet food preparations for infants, pastry hlling, mayonnaise, etc. Com starch is the main food starch and an important raw material for the isolation of starch symp and glucose (cf. 19.1.4.3). 

Unmodified waxy stmch (also in blend with normal starch and flours) 

Thin boiling waxy starch Cross-linked waxy starch 

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