The branched chain form of starch, with branches formed by al-6 bonds. About 75-80% of most starches; the remainder is amylose.
A branched polysaccharide found in starch.
The form of starch that consists of multi-branched polymers, containing approximately 100,000 glucose units per molecule (polysaccharide).
A branched chain polymer of glucose found in plants.
The insoluble component of starch. The soluble component is amidin.
This is a complex molecular structure composed of extensively branched glucose units, which constitutes a substantial 80% proportion of the starches that can be digested.