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amylopectin

[am-uh-loh-pek-tin] /ˌæm ə loʊˈpɛk tɪn/
noun
1.
the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.
Compare amylose.
Origin
1900-1905
1900-05; amylo- + pectin
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for amylopectin
  • It is made up of two major glucose polymers, amylose and amylopectin.
  • These were used to screen for mutations in amylopectin biosynthetic enzymes.
  • Apparent amylopectin digestibility was different among cereal types and starch types, with no interactions.
  • It exists in the form of semi-crystalline, water insoluble granules comprised of two polymers: amylose and amylopectin.
  • The influence of the amylose-to-amylopectin ratio in both potato and high-amylose corn starch has been investigated.
British Dictionary definitions for amylopectin

amylopectin

/ˌæmɪləʊˈpɛktɪn/
noun
1.
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
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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amylopectin in Medicine

amylopectin am·y·lo·pec·tin (ām'ə-lō-pěk'tĭn)
n.
The highly branched, almost insoluble polysaccaride that is a constituent of starch.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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