Amylopectin

Amylopectin is a polysaccharide (carbohydrate) that is stored in liver cells and is involved in maintaining blood glucose levels. It is an analogue of glycogen, but differs from it in having fewer branches in the molecule.

Amylopectin is formed by the reaction between amino sugars (such as glucose) and fructose-1-phosphate. The liver accumulates more amylopectin than glycogen because it is used to store glucose for longer periods of time.

However, if the body lacks glycogen branching enzyme, which is necessary for the formation of branched glycogen molecules, then too much amylopectin may accumulate. This condition is known as glycogenosis type IV and can lead to serious liver disease.

In general, amylopectins play an important role in maintaining normal blood glucose levels and regulating carbohydrate metabolism in the body. However, their excessive accumulation can lead to various diseases, so it is important to monitor the level of amylopectins and control their production.

Amylopectin is a polysaccharide from the starch class. Amylopectin polymer consists of glucose residues linked by α[1→4] bonds through →4→ glycosidic bridges. The latter crachylobions are connected by a -1 glucopyranoside bond. This polysorb is capable of binding to drugs and toxins. These polysaccharides are slightly hygroscopic. They are not able to dissolve in alcohol; their glass transition temperature is 7...23 °C. Solutions of amylopectans are characterized by anomalous physical properties, for example, viscosity, conductivity, dielectric constant increases upon reaching a certain temperature, then