Introduction:
Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are �±-1,4 in the glucan chain and �±-1,6 at the branch points. Amylopectin from maize differs in structure form amylopectin from other plant species and is used in the study of the development of starches.
Immune-modulating glucan with reported potential in immunotherapy of chronic hepatitis, diseases of the digestive and respiratory systems, anti-tumor activity for breast, cervical, liver and uterine cancers.
Application:
Amylopectin is the most common carbohydrate in the human diet and is contained in many staple foods. The major sources of amylopectin of starch intake worldwide are the cereals such as rice, wheat, and maize, and the root vegetables potatoes and cassava. Upon cooking, amylopectin in the starch is transformed into readily accessible glucose chains with very different nutritional and functional properties. During cooking with high heat, sugars released from amylopectin can react with amino acids via the Maillard reaction, forming advanced glycation end-products (AGEs), contributing aromas, flavors and texture to foods.
The amylose/amylopectin ratio, molecular weight and molecular fine structure influences the physicochemical properties as well as energy release of different types of starches,which affects the number of calories people consume from food. Amylopectin is also sometimes used as a workout supplement due to this caloric density and a correlation with muscle protein synthesis
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