of starch in which anhydroglucose units are linked by a d 1 4 glucosidic bonds to form linear chains the level of amylase and its molecular weight vary between different types of starch amylase molecules are typically made from 200 2000 anhydroglucose units solvent solutions of amylase are very unstable due to intermolecular attraction and association of neighboring amylase molecules this leads to an increase in viscosity retrogradation and under certain conditions precipitation of amylase particles amylopectin is the constituent of starch having a polymeric branched structure in addition to 1 4 bonds which are present in amylase and the linear segments of amylopectin the amylopectin molecule has a d 1 6 bonds which occur every 20 30 anhydroglucose units solvent solutions of amylopectin are characterized by high viscosity clarity stability and resistance to gelling the level of amylopectin varies between different types of starch waxy starches are almost 100 amylopectin one anhydroglucose unit has a molecular weight of 162 therefore an amylase molecule can have a molecular weight of 32 000 to 320 000 carrageenan is a highly refined extract of seaweed from the rhodophyta family it is comprised of a long chain of linked galactose residues resulting in a high molecular weight compound the three types of commercial carrageenan are lambda kappa and iota kappa and iota carrageenan have.