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Amylopectin. The major high-molecular-weight carbohydrate (q.v.) component of starch (q.v.), making up 70% to 85% of most types of starch, and up to 100% of waxy starch (q.v.). Each branch of its brush-like molecular structure consists of 20 to 30 dextrose (q.v.) units, but the molecule (q.v.) itself is made up of several hundred branches. It is this starch component that undergoes marked swelling in hot water during starch gelatinization (q.v.).