THESIS

Figure 5 Idealized diagram of the consequent formation of concentric regions of
alternating amorphous and crystalline structure of amylopectin.
Source: Martin (2005)
Table 3 Structural properties of amylopectin
Source Avg.
Degree of
Polymerization
Avg.
Number
Chains
Avg.
Chain
Length
Avg.
External
Chain
Length
Avg.
Internal
Chain
Length
Maize 8,200 370 22 15 6
Rice: Indica 4,700 220 21 14 6
Japonica 12,800 670 19 13 5
Waxy rice 18,500 1,000 18 12 5
Potato 9,800 410 24 15 8
Source: Hizukuri et al. (1988)
Amylose and amylopectin are assembled in a cluster structure, in
which the granules are composed of starch molecules laid down in concentric rings
(Figure 6). The molecules that comprise a layer are deposited in a radial fashion with
some sections in highly ordered crystalline regions. These radically ordered
crystallites are linked by less structured amorphous regions. Hydrogen bonding is
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