Difference Between Amylopectin and Glycogen

Difference Between Amylopectin and Glycogen

Some animals rely on plants for their food. They store the starch in leaves as a polymer of amylose and amylopectin, which is complicated with carbohydrates branching out at different angles to hold onto its own supply of nutrients while also providing protection from water loss through an evaporation-a strategy that has been used since earliest times!

Other creatures take this one step further by sacrificing some storage capabilities altogether: instead of relying solely on energy stored within muscle tissue (glycogen), these agile beings live off an almost constant diet consisting mainly of meat – Provided it’s available.

Amylopectin Vs. Glycogen

Amylopectin is the starch form of plants in which they store food. For animals, it’s glycogen and for humans, this can be found inside our muscles as well!

Amylopectins are a type of starch that is always found in plant foods. They consist primarily of glucose molecules with branches and bonds attached at different points, usually by 1 or 6 alpha glycosidic linkage per molecule (1 DOI = 4 carbons). These structural features make amylopectin insoluble starches perfect for encapsulating within protective coatings because they can’t easily break down into simpler sugars during digestion like other types would do.

Glycogen is a type of carbohydrate that’s formed by the combination of amylose and amylopectin. Glycogens are branched into smaller units than carbohydrates like starch, but they contain complex sugars instead; these structures have fewer branches per molecule (1,4-ε bonds) or 1 less branch for every 6 carbon atoms in their chains (1/6 glycosidic bond).

Comparison Table Between Amylopectin and Glycogen

Parameters of Comparison Amylopectin Glycogen
Definition Amylopectin is a type of polymer that contains monomers made from glucose. Glycogen is a polymer of glucose with branches that link two or more chains together.
Location Amylopectin is a type of plant starch that can be found in many different types of food for plants. Glycogen is a form of carbohydrate that can be found in animals..
Starch Form Starch that is insoluble. Soluble starch.
Branch Size Shorter branch size. Larger branch size.
Branching Highly branched. Less branched
Repeating of Branch Structure Per 25-30 subunits Per 8-12 subunits

What is Amylopectin?

Amylopectin is the storage form of carbohydrate in plants. It’s a polysaccharide made up of glucose molecules with an attached 1,4-α glycosidic bond and branching at 1,6 bonds that are found linearly throughout its structure like beads on strings forming a rope or chainmail for protection against pathogens.

The Amylopectin molecule is a highly branched carbohydrate that occurs after every 25-30 units of D-glucose. In each unit, up to 2000 glucose molecules have been found!

This means there could potentially be over 200 thousand different kinds of these proteins in one single apple core — pretty incredible when you think about it!

Amylopectin, a key component in starch molecules and an important dietary carbohydrate for humans, has a size of 107-8. Amylase is the key to breaking down amylopectin, an important step in digesting carbohydrates. The enzyme amylase is also present in our saliva, which helps humans to break this complex sugar into simple sugars by chewing and breaking it down with a minty flavor.

Amylopectin is a carbohydrate that makes up 75% of the starch granules found in plants. It also contains high levels of energy and can be found mostly in potatoes, corn, rice, but also many other staple food items like bread etcetera.

What is Glycogen?

Glycogen is a polysaccharide made up of two subunits: amylose and amylopectin. The structure consists mainly of 1,4-α bondings as well 1,6 glycosidic bonds (a type that occurs more commonly). Amino acids determine how animals store their energy in the form called glycogen!

When compared to Amylopectin, Glycogen branching is less complex and repetitive. The size of a single molecule in both forms varies differently with the smaller molecules being more abundant than larger ones for both types: about ten percent longer for glycogen versus fifteen percent over twice as long (size-wise).

When glycogen is reacted with iodine, it gives off a reddish-brown color. The Maillard reaction causes sugars and other food compounds to change their chemical structure which in turn produces new flavors you can taste!

Glycogen is a polymer of glucose that humans store in the liver, muscle, and other tissues. When eaten it can help to regulate blood sugar levels because when broken down into its component parts – glycogen releases molecule Glucose for our body use.

Many people don’t realize that even the smallest amount of glycogen can provide them with an energy boost. In fact, 200 kilocalories is usually enough to last throughout most tasks and activities for about eight hours if stored correctly!

Difference Between Amylopectin and Glycogen

  • Amylopectin is made up of glucose monomers, while glycogen releases a unit on hydrolysis.
  • Plant starch, amylopectin is what stores plants’ food; while Glycogen does in animals/fungi.
  • Amylopectin is a starch that stays agglutinated in water, while Glycogen has an affinity for forming soluble granules.
  • The length and width of the Amylopectin molecule are shorter than those in Glycogen.
  • Amylopectin has a highly branched structure, while Glycogen is less structured.
  • Amylopectin has a repeating structure of 25-30 subunits, while Glycogen only contains 8 to 12 subunits.


Amylopectin is one of the most complex carbohydrates in plants, while Glycogen holds a similar position for animals and fungi. It also stores energy as glucose units within its three-dimensional molecular structure to provide an emergency source when food isn’t available or not easily digestible.

Amylopectin is a complex carbohydrate and it’s insoluble in water. But on hydrolysis of glycogen, amylose will release one glucose molecule for every 24 branches that form from its main chains with complicated structures- making this type easier to break down than other simpler ones (like polysaccharides).

Amylopectin is a highly branched carbohydrate that differs from Glycogen. It has shorter branches than the high-branching structure of this other type, but both have small sizes and different branching patterns in their polymer chains to give them unique properties for bodybuilding or athletic use.

The branching in glycogen structures is more complicated than that of carbohydrates. After 25-30 glucose subunits, it branches again after every 8-12 additional ones while with D -glucose only a single branch has been observed at this point.

There are many different types of carbohydrates in our diets, but not all carbs provide us with the same nutrients. Amylopectin is found primarily in potatoes and rice while Glycogen comes from meat as well as other animal tissues like liver or intestine; these two polysaccharides have very distinct nutritional profiles which can affect your health if they’re not consumed at appropriate levels for each specific food source!