Difference Between Amylopectin and Glycogen (With Table)

Plants provide food, and certain animals rely on them to deliver the nutrients they require to survive. Branching and complicated carbohydrate structures are utilized by plants to store food, stored in the form of starch, a polymer of the sugars amylose and amylopectin present in the plant’s leaves. Glycogen is the form in which animals keep their meals.

Amylopectin vs Glycogen

The main difference between Amylopectin and Glycogen is that amylopectin is regarded as one of the forms of starch in which plants store their food. On the other hand, glycogen is considered starch in which animals keep their food. An additional difference between the two starch is that amylopectin is insoluble, whereas glycogen is remarkably soluble.

Amylopectin is a type of starch kept in plants as a source of plant nourishment. There are 1,6- glycosidic linkages connecting the branches of this highly branching structure, composed of polymer units of D-glucose units and joined by 1,4- glycosidic bonds, with the branches themselves being attached by 1,4- glycosidic bonds. Furthermore, it is a starch that is insoluble in water.

Amylose and amylopectin combine to make glycogen, a type of starch that the body may produce. Complex sugars are considered the subunit of glycogen in their complex form. Compared to amylopectin, the structure of glycogen is less branching. The units are connected in the same way with amylopectin by the 1,4- glycosidic bond and the 1,6- glycosidic bond.

Comparison Table Between Amylopectin and Glycogen

Parameters of ComparisonAmylopectinGlycogen
DefinitionGlucose monomers are used to make polysaccharide Amylopectin.        It is also a polysaccharide, and when it is hydrolyzed, it releases glucose into the bloodstream.  
Starch FormThis form of starch is not soluble in water.  Soluble in liquids, it’s a kind of starch.
LocationPlant starch is a type of store food used by plants and is referred to as such.A ruminant’s primary source of nutrition is stored food.
BranchingAmylopectin has a highly branched structure, which is helpful for various purposes.Glycogen has a less branching structure than glucose.
Branch SizeAmylopectin’s branch size is smaller than those of other peptides.Compared to other sugars, the glycogen structure has a more significant number of branches.
Repeating of Branch StructureApproximately every 25- to 30-subunits.Approximately every 8-12 subunits.

What is Amylopectin?

Amylopectin is believed to be the food product that plants store in their leaves, fruits, stems, and other parts of their bodies. It is a polysaccharide composed of monomers of D-glucose subunits and is a type of polymer.

Approximately 107-8 molecules are contained inside the Amylopectin structure. As a result, the amylase enzyme contributes to the breakdown of amylopectin. In addition, the enzyme amylase is found in our saliva, which aids humans in the process of breaking down this complex sugar into simple sugar in the mouth.

Amylopectin is thought to include almost seventy-five percent or more of the starch granules found in the plant’s leaves. It is found in various foods, including potatoes, rice, corn, and many others, and is an excellent energy source.

What is Glycogen?

Glycogen is considered the nourishment that animals and fungi store in their bodies. An Amylose and Amylopectin polysaccharide are the two subunits that make up a polysaccharide, and 2,4-glycosidic bond and 1,6-glycosidic bond comprise the structure of glycogen’s molecule.

Compared to amylopectin’s more complicated branching structure, glycogen’s structure features less complex branching. In addition, repeated branching happens when 8-12 units of the molecule have been completed. Another advantage is that the Glycogen molecule is also more significant than the Amylopectin molecule.

Glycogen is a soluble type of starch that, when combined with Iodine, produces a reddish-brown color when interacted with.

A substantial amount of glycogen is found in animal products such as meat, liver, and intestines, which can be consumed to make up for the deficit. Glycogen is a type of stored food found in a variety of tissues in humans, and it is thought to aid in the regulation of blood sugar levels in humans. Because when glycogen is digested, it releases an equal amount of glucose, this is the case.

Moreover, it is astonishing to learn that glycogen may be stored for up to 200 kilocalories, which is a negligible quantity of energy when required.

Main Differences Between Amylopectin and Glycogen

  1. A polysaccharide made up of glucose monomers, on the other hand, is amylopectin. In contrast, glycogen is a compound composed of both Amylose and Amylopectin that, when hydrolyzed, releases one unit of glucose.
  2. An amylopectin is a starch form that is insoluble in water, whereas glycogen is a starch form that is readily soluble in water.
  3. Amylopectin is a type of starch known as the plant’s storage food, whereas glycogen is a starch known as the animal’s and fungus’ storage food.
  4. A highly branched structure is described as being present in amylopectin, while a less branched form is described as being present in glycogen.
  5. Comparedlycogen, the amylopectin is significantly smaller in size, even though it has ais significantly larger
  6. Amylopectin repeats its branched structure in around 25-30 subunits, whereas glycogen repeats it in approximately 8-12 subunits.

Conclusion

Amylopectin and glycogen are both carbohydrates that are classified as complex. While amylopectin is thought to be the food storage in plants, it is believed that glycogen is used to store food in mammals and fungi.

Amylopectin is a complex sugar that is insoluble in water, but it is released when glycogen is hydrolyzed, resulting in one glucose molecule. The structure of these sugars is somewhat intricate, resulting in their being both high and less branched.

Amylopectin, in contrast to glycogen, is a highly branching molecule. They also differ in terms of the amount of branching that is present. Glycogen has a highly branched structure, whereas amylopectin has a short.

When it comes to D-glucose, the branching in the structures repeatedly occurs every 25-30 subunits; however, when it comes to glycogen, the branching occurs per 8-12 subunits.

Amylopectin is abundant in potatoes, rice, and other grains, whereas glycogen is abundant in animal products such as meat, liver, and intestine. Therefore, the polysaccharide is essential for humans to consume regularly as part of a well-balanced nutritional regimen.

References

  1. https://www.sciencedirect.com/science/article/pii/0005274472903452
  2. https://www.sciencedirect.com/science/article/pii/S0008621500810290