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amylopectin
[ am-uh-loh-pek-tin ]
noun
- the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.
amylopectin
/ ˌæmɪləʊˈpɛktɪn /
noun
- the major component of starch (about 80 per cent), consisting of branched chains of glucose units. It is insoluble and gives a red-brown colour with iodine Compare amylose
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Word History and Origins
Origin of amylopectin1
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