amylopectin

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am·y·lo·pec·tin

 (ăm′ə-lō-pĕk′tĭn)
n.
A highly branched polysaccharide of high molecular weight that is one of the two main components, along with amylose, of starches.

amylopectin

(ˌæmɪləʊˈpɛktɪn)
n
(Biochemistry) 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

am•y•lo•pec•tin

(ˌæm ə loʊˈpɛk tɪn)

n.
the outer, insoluble component of starch granules. Compare amylose.
[1900–05]
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References in periodicals archive ?
Starch is a semicrystalline complex polysaccharide mainly composed of linear amylose and nonlinear amylopectine.
Since amylopectine corresponds to a branched polymer, and amylose corresponds to a linear polymer, the observed differences in clay dispersion could also be explained on this basis.