The polysaccharide is one component of starch and it makes up 20 - 30 % of the starch structure. Another component of starch is the amylase and amylopectin. Amylopectin contributes 70 - 80% towards the structure.
Amylase contributes 15% towards the structure. The laboratory test shows that starches have 15 - 30 % of amylase and 20 – 30 % of amylopectin. The molecular weight of the starch is depends on amylopectin and amylase molecular weight. As the amylose molecular weight varies due to different chain length, molecular weight also varies.