The noncrystallizable form of starch, consisting of branched polysaccharide chains.
- The two major components of starch are amylose and amylopectin.
- Inulin is a soluble carbohydrate of much lower molecular weight than either amylose or amylopectin.
- About three-quarters of the total, depending on the source of the starch, is in the form of amylopectin; this consists of short, interconnected chains making up a many-branched mass comprising thousands of sugar units.
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