Amylose, the unbranched type of starch, consists of glucose residues in α-1,4 linkage. Amylopectin, the branched form, has about 1 α-1,6 linkage per ... answers.yahoo.com |
amylose and amylopectin. Amylose 1.It constitutes about 20% of the starch 2. Amylose is a straight chain polymer of D-glucose units 3. The bonding involved is ... www.majordifferences.com |
Amylopectin is easer for enzymes to get around and break it down. Amylose is a long unbranced chain of glucose, it has a cylinder like structure wich makes it ... wiki.answers.com |