Amylopectin is a polysaccharide that is one of the two components of starch. It makes up 70 to 80% of starch.
Amylopectin is more rapidly digested than amylose; high amylopectin starches have a higher glycemic index.
Starches derived from tubers typically contain more amylopectin than starches derived from grains. Waxy potatoes, glutinous rice, and tapioca starch are primarily amylopectin.
Starches, potatoes, rice, grains, legumes, corn, flours