Amylopectin

Structural formula
	; Part of an amylopectin polymer ( Haworth notation )
General
Surname	Amylopectin
other names	AMYLOPECTIN ( INCI )
CAS number	9037-22-3
Monomer	D - glucose
Molecular formula of the repeating unit	C 6 H 10 O 5
Molar mass of the repeating unit	162.14 g mol −1
PubChem	439207
Type of polymer	Polysaccharide
properties
Physical state	firmly
safety instructions
GHS labeling of hazardous substances	no GHS pictograms
	no GHS pictograms
H and P phrases	H: no H-phrases
	P: no P-phrases
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Part of an amylopectin polymer (armchair notation)

Amylopectin is the main component (70-80%) of natural vegetable starch , e.g. B. the potato , wheat or corn starch . The second main part of the starch is the polysaccharide amylose with 20-30% .

The polysaccharide amylopectin is a biopolymer with a high molar mass of 10,000,000 to 200,000,000 g · mol ⁻¹ . The D - glucose - monomers are α-1,4- glycosidically linked. About every 15-30 monomers a side chain is linked α-1,6-glycosidically, creating a tree-like branch. These side chains can be short (with 12 to 20 glucose units), long (with 30 to 45 glucose units) and very long with an average of 60 glucose units. Because of this difference in structure, amylopectin forms tangled or branched structures at the molecular level; the branch points are mainly on the C6 atom.

Amylose, on the other hand, with a molecular size of around 100-200 times smaller, forms predominantly linear chains.

The iodine test with iodine-potassium iodide solution ( Lugol's solution ) shows a color from reddish (for waxy maize) to purple (for potatoes).

literature

W. Miram, K.-H. Scharf: biology today. Secondary level 2. A textbook and workbook. Schroedel, 1997. ISBN 3-507-10590-X . P. 39

Individual evidence

↑ Entry on AMYLOPECTIN in the CosIng database of the EU Commission, accessed on March 21, 2020.
↑ Data sheet Amylopectin from potato starch from Sigma-Aldrich , accessed on December 27, 2012 ( PDF ).
↑ C. Bächtle, P. Winkler and B. Stellbrink: A question of the right strength . In: Chemie in our time 45 , 250–255 (2011). doi : 10.1002 / ciuz.201100543
↑ FA Schüll: Influence of specific properties of starch on the brewing process , dissertation, Technical University of Munich 2012, p. 12: 3.0-4.1 million g / mol for amylopectin from barley.
↑ FA Schüll: Influence of specific properties of starch on the brewing process , dissertation, Technical University of Munich 2012, p. 12f.
↑ Habermehl, Hammann, Krebs: Naturstoffchemie. An introduction . 2nd Edition. Springer, Berlin 2002, ISBN 978-3-540-43952-3 .
↑ Walther Burchard : Polysaccharide: Properties and Use - An Introduction , p. 30, Springer Verlag 1985. ( limited preview in the Google book search).
↑ Entry on amylopectin. In: Römpp Online . Georg Thieme Verlag, accessed on March 7, 2012.

[CosIng-1] Entry on AMYLOPECTIN in the CosIng database of the EU Commission, accessed on March 21, 2020.

[Sigma-2] Data sheet Amylopectin from potato starch from Sigma-Aldrich , accessed on December 27, 2012 ( PDF ).

[3] C. Bächtle, P. Winkler and B. Stellbrink: A question of the right strength . In: Chemie in our time 45 , 250–255 (2011). doi : 10.1002 / ciuz.201100543

[4] FA Schüll: Influence of specific properties of starch on the brewing process , dissertation, Technical University of Munich 2012, p. 12: 3.0-4.1 million g / mol for amylopectin from barley.

[5] FA Schüll: Influence of specific properties of starch on the brewing process , dissertation, Technical University of Munich 2012, p. 12f.

[6] Habermehl, Hammann, Krebs: Naturstoffchemie. An introduction . 2nd Edition. Springer, Berlin 2002, ISBN 978-3-540-43952-3 .

[7] Walther Burchard : Polysaccharide: Properties and Use - An Introduction , p. 30, Springer Verlag 1985. ( limited preview in the Google book search).

[römpp-8] Entry on amylopectin. In: Römpp Online . Georg Thieme Verlag, accessed on March 7, 2012.