Starch consists of two components: amylose and amylopectin. Amylose is a linear polymer of $\alpha$-D-glucose units connected by C1-C4 glycosidic linkages ($1\rightarrow 4$ $\alpha$-linkage). Amylopectin is a highly branched polymer of $\alpha$-D-glucose. In amylopectin, the linear chain is formed by C1-C4 glycosidic linkages ($1\rightarrow 4$ $\alpha$-linkage), whereas branching occurs by C1-C6 glycosidic linkages ($1\rightarrow 6$ $\alpha$-linkage).