Abstract
Amylopectin is the major component in starch. It is elongated through α-(1→4)-linked D-glucosyl residues with α-(1→6)linkages as branches. In the granules, the branches form the internal parts of amylopectin, are found inside amorphous lamellae, and from these external chains are clustered in double helices and build up the crystalline lamellae. The internal structure of amylopectin (i.e., the composition and arrangement of branches) and their relationships to the functionality of starch are still largely unclear.
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