What do a.m. and p.m. stand for?


[am-uh-loh-pek-tin] /ˌæm ə loʊˈpɛk tɪn/
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 of amylopectin
1900-05; amylo- + pectin Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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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


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)
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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