Amylopectin – The Branched One Flashcards
(18 cards)
What is the primary difference between amylose and amylopectin?
Amylose is straight and helical, while amylopectin is branched.
What percentage of most starches is made up of amylopectin?
67-81% by weight.
What is the molecular weight range of amylopectin?
2x10^6 to 4x10^8.
How many glucose residues typically make up amylopectin?
2,000-200,000 glucose residues.
What type of bonds occur every 24 to 30 glucose residues in amylopectin?
α-(1,6) bonds.
What percentage of glucose residues in amylopectin have α-1,6 bonds?
Around 6%.
What are the two types of ends in starch molecules called?
Reducing ends and non-reducing ends.
What is the reducing power of glucose lost during the formation of which type of bond?
α-(1,4) glycosidic bonds.
How many reducing ends does amylose have?
One reducing end.
How many reducing ends does amylopectin have?
One reducing end and numerous non-reducing ends.
What enzyme primarily produces maltose in the mash?
β-amylase.
Which type of starch is soluble?
Amylopectin.
Which type of starch stains blue with iodine?
Amylose.
Which type of starch is resistant to digestion by humans?
Amylose.
Fill in the blank: Amylopectin has _______ non-reducing ends.
numerous
Fill in the blank: Amylose is a _______ component of starch.
minor
True or False: Amylopectin is readily digested by humans.
True.
List the two types of glycosidic bonds found in amylopectin.
- α-(1,4) glycosidic bonds
- α-(1,6) glycosidic bonds
