In my textbook it was written that amylose is more water soluble than amylopectin. But as I searched for the reason I found a totally opposite information. https://pubs.acs.org/doi/pdf/10.1021/ed052p729 Do you know which is really true? Or this problem is more complex than I imagine?
Both are insoluble in cold water, but can be made soluble through a process known as starch gelatinization, which is essentially a cooking process.
Some of the confusion may arise from the fact that amylose is straight chained and amylopectin is more branched. The tight helical structure of amylose may require more extreme treatment to fully hydrate it, but then it has a higher degree of solubility than amylopectin.
As gelatinization techniques vary, further study of potential applications of both types of starch may help clarify which one is more desirable.