The enzyme -amylase cleaves successive maltose units (maltose is an (14)-linked glucose disaccharide) from the nonreducing end

The enzyme β-amylase cleaves successive maltose units (maltose is an α(1→4)-linked glucose disaccharide) from the nonreducing end of α(1→4) glucans (polysaccharides containing only glucose residues). It will not cleave at glucose residues that have an α(1→6) bond. The end products of the exhaustive digestion of amylopectin by β-amylase are known as limit dextrins. Draw a schematic diagram of an amylopectin molecule and indicate what part(s) of it constitutes limit dextrins.