Amylopectin, when hydrolyzed in the presence of a-amylase, yields maltose and limit dextrins. ...

Amylopectin, when hydrolyzed in the presence of a-amylase, yields maltose and limit dextrins. However, amylose, under the same conditions, almost quantitatively produces maltose. This difference in behavior is best explained by:
 a. the greater solubility of amylose in water
  b. differences in the molecular weights of amylose and amylopectin
  c. the presence of more glucose units in the amylose molecule
  d. the presence of substantial numbers of a-1-6 linkages in amylopectin and none in amylose
  e. the absence of a-1-4 glucosidic bonds in amylopectin