Amylopectin

The water-insoluble form of STARCH. Plants synthesize this very long chain of GLUCOSE units as a storage form of energy, often to nurture the future embryo, seedling or sprout. It is often the major form of starch and it possesses a highly branched, bushy structure resembling liver GLYCOGEN (animal starch). In contrast, AMYLOSE is made up of single straight chains of glucose units.
Amylopectin forms a paste in hot water. Starch occurs in seeds, tubers, and root vegetables as both amylopectin and amylose, although the ratio of two forms varies with the source. Cooking softens starch granules, making them available to DIGESTION by AMYLASE. The ultimate product of amylopectin digestion is GLUCOSE. Commercial processing converts starch to glucose, then to HIGHFRUCTOSE CORN SYRUP, a major sweetener