The functional difference between amylose and amylopectin

The main functional differences between amylose and amylopectin are:

1. Amylose.

1) Food packaging materials.

Amylose can be used to make a translucent paper that is impermeable to oxygen and nitrogen, and permeable to carbon dioxide.

and fat is also very little, and this paper is edible; Since the seventies, this paper has been used as a packaging for bread enzymes.

2) Low-fat foods.

In terms of health food, amylose can be used as a low-fat, low-calorie food.

additives, the hydrolysates of which replace fats in food. The fast food industry in the United States is very developed, but due to the high oil and high fat of this type of food, many people shun it and solve this problem with high amylose as a substitute for fat and cream.

3) Corn vermicelli.

To make corn vermicelli, you must choose corn varieties with high amylose content (such as Golden Queen and Horse Tooth), because after amylose is gelatinized and cooled, its molecules will recrystallize, so that the vermicelli has a certain pulling force, while varieties with relatively high amylopectin content will not recrystallize significantly after its starch is laked, and cannot be used to make vermicelli.

4) Amylose in light industry.

Such as films, coatings, adhesives.

etc.), and non-toxic, non-polluting, widely used in sealing materials, packaging materials and water and pressure resistant materials. Amylose also plays an important role in the production of photographic film and motion picture film, among other things.

5) Amylose food is an ideal food for diabetics, and experiments have proved that feeding mice with amylopectin can produce irreversible insulin from 12-16 weeks.

Resistance, whereas amylose does not produce insulin resistance.

2. Amylopectin.

1) It is widely used as a sustained-release agent and carrier. Such as: medicine, flavors, dyes.

and other fields. 2) As a binder, thickener.

Apply. 3) As a moisturizer and thickener in the field of personal care products.

1. Amylose is not easy to form a paste after boiling, and it is a gel after cooling, and its macromolecular structure, glucose molecules are arranged neatly. Amylopectin is easy to form a paste and its viscosity is large, but it cannot be a gel after cooling, and the structure of glucose molecules is not neatly arranged.

2. Amylose is blue when exposed to iodine-potassium iodide solution, while amylopectin is purple. Amycotic starch is more viscous than amycotic starch.

The solubility of amylose is greater than that of amylopectin, and the monosaccharides of amylose are connected by -1,4 glycosidic bonds, and amylose is connected by -1,6 glycosidic bonds in addition to -1,4 glycosidic bonds. They also differ in color when encountering starch.

3. There are two types of starch: amylose and amylopectin. Amylose contains hundreds of glucose units, and amylopectin contains thousands of glucose units. Among the natural starches, the amylose accounts for about 22 26, it is soluble, and the rest is amylopectin.

When tested with an iodine solution, the amylose solution appears blue, while amylopectin turns reddish-brown when it comes into contact with iodine.

The reason for this is that amylose with long helical segments can form complexes with long-chain poly-I3 and produce a blue color.

Amylose iodine complex contains 19 levels of iodine.

Amylopectin is compounded with iodine to produce reddish purplish-red red because the branched chain of amylopectin is too short for polyI3 to form the long chain.

The difference between amylose and amylopectin is:1. Different definitions1. Amylose refers to D-glucosyl to A-(1,4) glycosides.

Bond-connected polysaccharide chains.

2. Amylopectin refers to polysaccharides with a structure of dendritic branches.

Second, the water solubility is different1. Amylose is relatively easy to dissolve in water.

2. Amylopectin is insoluble in water.

Third, the speed of digestion is different1. Amylose is digested quickly.

2. The digestion rate of amylopectin is slow.

1. The solution is differentAmylose: The solution is easy to polymerize and settle and form a semi-solid gel.

Amylopectin: The solution is not easy to polymerize and settle, and does not form a gel.

2. The water solubility is differentAmylose: Amylose is relatively soluble in water.

Amylopectin: Amylopectin is insoluble in water because it is relatively large in the year.

3. The characteristics are differentAmylose: Amylose does not produce insulin.

resistance; The gelatinization temperature of amylose is higher, and the glutinous starch is 73, while the amylose is.

Amylopectin: When the starch paste is cooled, the amylopectin weakens the tightness of the reassociation of the starch molecular chain due to its branching structure, and shows good anti-aging ability. It has excellent sustained release, thickening, bonding and water retention capabilities.

Nutrition facts. Swelling.

Strong performance. It is easy to gelatinize and does not form a gel.

The above content reference: Encyclopedia - Amylose.

Encyclopedia - Amylopectin.

First, the structure is different:1. Amylose is a polysaccharide chain connected by A-(1,4) glycosidic bond of D-glucosyl, there are about 200 glucose groups in the molecule, the molecular weight is 1 2 105, the degree of polymerization is 990, and the spatial conformation is coiled into a spiral, and each rotation is 6 glucose groups;

2. The amylopectin molecule is relatively large and consists of thousands of glucose residues. In addition to the 1,4-glycosidic bond between the glucose molecules in amylopectin, there are also 1,6-glycosidic bonds attached to each other, so they have branches.

Second, the color of the reaction with iodine is different:1. Amylose is blue;

2. Amylopectin is reddish-brown.

Third, the nature is different:1. Poor adhesion and stability of amylose;

2. Strong adhesion and stability of amylopectin.

Uses of Amylopectin:1) It is widely used as a sustained-release agent and carrier. Such as: medicine, flavors, dyes and other fields.

2. Used as adhesive and thickener.

2. As a moisturizer and thickener, it is used in the field of personal care products.

Amylose is a polysaccharide chain connected by A-(1,4) glycosidic bond of D-glucosyl, there are about 200 glucose groups in the molecule, the molecular weight is 1 2 105, the degree of polymerization is 990, the spatial conformation is coiled into a helix, and each rotation is 6 glucose groups. In addition to the sugar chain of a-(1,4) glycosidic bond, there are also branches connected by a-(1,6) glycosidic bond, which contains 300 400 glucose groups in the molecule, the molecular weight is 2 107, the degree of polymerization is 7200, and each branch is also coiled into a spiral. Starch reacts with iodine in color, amylose is blue, and amylopectin is reddish-brown.

Properties of amylose:

1.Amylose has anti-swelling properties, poor water solubility, and is insoluble in fat;

2.Amylose does not produce insulin resistance;

3.The gelatinization temperature of amylose is higher, and the glutinous starch is 73, while the amylose is.

4.Amylose has good film-forming and strength, but its adhesion and stability are worse than those of amylopectin.

5.Amylose has similar properties to fiber, and the film made of amylose has good transparency, flexibility, tensile strength and water insolubility, and can be applied to the production of sealing materials, packaging materials and water-resistant and pressure-resistant materials.

Properties of amylopectin:

It has excellent sustained release, thickening, bonding and water retention capabilities. Nutrition facts. Strong swelling properties. It is easy to gelatinize and does not form a gel.

Amylopectin is easier to digest.

Amylose has a large molecular weight, only -1, 4 glycosidic bond linkage, good thermal stability, and is not easy to digest; Amylopectin has a small molecular weight and many branches, and a chain formed by -1, 4 glycosidic bonds is used as the main chain, and the side chain is linked by -1, 6 glycosidic bonds, which are easier to contact with enzymes and are hydrolyzed into oligosaccharides for energy.

The differences between amylose and amylopectin are: different molecular weights, different coagulation and precipitation, and different crystal structures.

First, the molecular weight is different.

1. Amylose: The molecular weight of amylose is smaller than that of amylopectin, and the molecular weight is in the range of 3 160,000.

2. Amylopectin: The molecular weight of amylopectin is larger than that of amylose, and the molecular weight is in the range of 101 million.

Second, the cohesion and precipitation are different.

1. Amylose: Due to the relatively regular molecular arrangement of amylose, the molecules are easy to rearrange each other. Therefore, in cold aqueous solution, amylose has strong coagulation and precipitation properties.

2. Amylopectin: The molecule of amylopectin is large, and the spatial hindrance of each branch chain reduces the intermolecular force. Moreover, due to the effect of amylopectin, the water molecules are easy to enter the microcrystalline beam of amylopectin, which hinders the condensation of amylopectin molecules and makes amylopectin not easy to coagulate.

Third, the crystal structure is different.

1. Amylose: The particles of amylose are small, the degree of association between molecular chains and molecular chains is large, and the microcrystalline beam crystal structure formed is compact and the crystalline area is large.

2. Amylopectin: Amylopectin is arranged in parallel with the glucose chain at the branch end, and is formed into a bundle with hydrogen bonds with each other to form a microcrystalline beam structure. Therefore, the crystalline area in amylopectin is small, and the crystal structure is not very compact.