Page 153 - The Manga Guide to Biochemistry

Oh, I see. That bond connects the molecules vertically! That must be what causes
amylopectin to branch off in different directions.

You got it, Kumi. These two types of bonds are what give amylopectin its more
complex, branched structure and amylose its straightforward, linked structure.

I totally understand! Man, I thought this stuff was supposed to be difficult.

Because of this branched structure, when amylopectin is viewed from a distance, it
has a distinct “fringed” shape.

amylopectin Amylose

Mochi rice, which is mostly made up of amylopectin, becomes very viscous when
cooked because the branches stick together. In other words, it feels very springy and
stretchy.

So since this “fringed” kind of starch is more elastic than the straight kind, mochi
made with this special rice is springy and delicious!

By the way, even in normal, non-glutinous rice, the stickiness varies according to the
amount of amylose it contains.

Biochemistry in Our Everyday Lives 139