Let me share with you a comparison between Amylose and Amylopectin Starch.
| Aspect | Amylose | Amylopectin |
| Structural Composition | Linear polymer of glucose | Branched polymer of glucose |
| Linkage Between Glucose Units | α-1,4-glycosidic linkage | α-1,4-glycosidic linkage (linear chains) |
| Branching Points | No branching | α-1,6-glycosidic linkage (branch points) |
| Molecular Weight | Lower molecular weight | Higher molecular weight |
| Solubility in Water | Generally soluble in water | Generally Insoluble in water |
| Helical or Straight Chain | Forms a helical structure in solution | Mainly straight-chain structure |
| Contribution to Texture | Contributes to the gel-like consistency in some cooked starches e.g., in rice. | Contributes to the viscosity and thickness in starchy foods e.g., in sauces. |
| Digestibility | Generally less digestible due to its helical structure | More digestible due to its branching, providing more sites for enzyme action |
| Sources | Found in grains, potatoes, and certain root vegetables | Found in grains and starchy vegetables like potatoes |