Amylose and amylopectin are the structural components of starch molecule.
They are made of glucose units.
Amylose is formed by straight chains of glucose with alpha 1,4 bonds, while amylopectin is a branched polymer. Its main chain has alpha 1,4 bonds, while the branches are attached through alpha 1,6 glycosidic bonds.
Amylose is more soluble in water and does not swell in hot water, while amylopectin does.
Amylose stains blue with iodine, while amylopectin stains red-brown.
Starch gel, which forms in water is mostly attributed to amylopectin.