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.