Structures of Amylose and Amylopectin

All chapters/subjects that were also in the previous edition have been updated. Chapters have been added on the biochemistry and molecular biology of starch biosynthesis, structural transitions and related physical properties of starch, and cyclo-dextrins. There are two chapters on the structural features of starch granules that present not only advances in understanding the organization of starch granules, but also advances in understanding the fine structures of amylose and amylopectin, both of which are based on techniques that have been developed since 1984. 

It should be noted that the different structures of amylose and amylopectin confer distinctive properties to these polysaccharides (Table II). The linear nature of amylose is responsible for its ability to form complexes with fatty acids, low-molecular-weight alcohols, and iodine these complexes are called clathrates or helical inclusion compounds. This property is the basis for the separation of amylose from amylopectin when starch is solubilized with alkali or with dimethylsulfoxide, amylose can be precipitated by adding 1-butanol and amylopectin remains in solution. 

FIG. 1.—Structure of Amylose and Amylopectin. (The symbol O represents the nonreducing end of a segment, and — represents the reducing end of a segment.)... 

FIGURE 11.4 Indicative molecular structures of amylose and amylopectin. 

Fig. S-32, The structure of amylose and amylopectin of starch. Each "G" represents a glucose molecule.

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