Food Chemistry

4.4 Polysaccharides 323

Fig. 4.34.Amylose conformation (for explanation see
text) (according toRees, 1977)

4.4.4.14.4 StructureandPropertiesofAmylopectin....................

Amylopectin is a branched glucan with side
chains attached in the 6-position of the glucose

Fig. 4.35.Amylose: V-conformation (a) and B-con-

formation (b) in a cylinder projection (according to

Ebert, 1980)

residues of the principal chain:

(4.150)

An average of 20–60 glucose residues are

present in short chain branches and each of these