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amylose vs. amylopectin

amylose vs. amylopectin: What's the difference?

Amylose and amylopectin refer to components that make up starch. Amylose is the soluble component; it forms a stiff gel at ordinary temperatures, and turns blue when exposed to iodine. Amylopectin is the insoluble component; it forms a paste when mixed with water and turns red when exposed to iodine.

amylose

[ am-uh-lohs ]
noun
  1. the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.

amylopectin

[ am-uh-loh-pek-tin ]
noun
  1. the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.