The branched structure of potato amylopectin (degree of polymerization $200,000) was modeled in a computer matrix. The chain-length distribution and the length and width of a cluster of the amylopectin molecule were used as input variables in the model. Independent literature values related to the structure of amylopectin (percentage b-hydrolysis and ratio of A-to B-chains) were used for evaluation of the branching characteristics (length of branch area and chance of branching) of the modeled amylopectin. The structural parameters predicted by the model agreed very well with data from the literature. The chain-length distribution and values for the percentage of b-hydrolysis were the two most important parameters required to model the structure of amylopectin. This computer-generated model of potato amylopectin in solution can be used to simulate various enzymatic (i.e., a-amylase, b-amylase, glucoamylase, pullunanase) or chemical reactions (i.e., acid hydrolysis, hypochlorite oxidation). The modeling approach described in this paper is also suitable for starches from other botanical sources (i.e., corn, wheat, tapioca).