Starch is made from two alpha-glucose polymers, amylose and amylopectin. Which is quicker to break down and why?

Amylose is formed from 1-4 glycosidic bonds, creating a compact spiral structure. It is unbranched, therefore enzymes can only work from either end to break the bonds and release glucose monomers - broken down more slowly.Amylopectin contains 1-4 and 1-6 glycosidic bonds, creating a branched structure - enzymes can reach and break more bonds so amylopectin is more rapidly hydrolysed, allowing for quicker glucose release.