Final answer:
Amylopectin is generally easier to break down than amylose because its branched structure allows enzymes better access to digest it quickly.
Step-by-step explanation:
Between amylose and amylopectin, the latter is generally considered easier to break down. Amylopectin is a branched-chain polysaccharide with α-1,4-glycosidic bonds primarily, and additional α-1,6-glycosidic bonds for branching, which occur every 25-30 glucose units. The branching allows enzymes, such as amylase, easier access to the glycosidic bonds, facilitating quicker digestion.
On the contrary, amylose consists of unbranched chains of glucose connected by α-1,4-glycosidic linkages. This linear structure is less accessible to enzymes and therefore amylose is comparatively harder to break down.