amylopectin

Amylopectin is a highly branched polysaccharide based on glucose. It forms starch together with amylose. The glycosidic bond of amylopectin is α- Glucan chain α- 1, 4 and branching points α- 1,6.

Maltohexaose (Amylohexaose) is a natural saccharide that can be produced from amylose, amylopectin, and whole starch.

Pullulanase (R-enzyme), a starch debranching enzyme utilized in biochemical research, cleaves α-1,6 glucosidic linkages in starch, amylopectin, pullulan, and related oligosaccharides. This conversion of polysaccharides into smaller fermentative sugars facilitates saccharification processes [1].

Corn starch is a carbohydrate extracted from corn kernels, consisting primarily of two components: amylose and amylopectin. Corn starch has a wide range of applications in the food industry, serving as a thickener, stabilizer, and binder. It is also used in the production of biofuels and bioplastics, and exhibits antibacterial activity against S. aureus (MIC = 64 mg/L).