Composition of starch (IMAGE)

RIKEN

Composition of starch

Caption

All starch is composed of two molecules: amylose and amylopectin. Both comprise chains of glucose molecules, but while amylose is non-branching, amylopectin branches. Blue Circle: Schematic of typical starch in which the percentage of amylose is much lower than that of amylopectin. Red Circle: A close up where an amylopectin molecule branches. The green bonds connect the glucose molecules end to end. A branch is formed when glucose molecules bond at another location. Starch branching enzymes (SBEs) are needed to form these bonds (blue bond).

Credit

RIKEN

Usage Restrictions

Yes. Credit RIKEN

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