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.
Compare amylose.


Origin:
1900–05; amylo- + pectin

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World English Dictionary
amylopectin (ˌæmɪləʊˈpɛktɪn)
 
n
Compare amylose 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

Collins English Dictionary - Complete & Unabridged 10th Edition
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American Heritage
Medical Dictionary

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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Example sentences
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.
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