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amylopectin

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am·y·lo·pec·tin  (m-l-pktn)
n.
The outer portion of a starch granule consisting of insoluble, highly branched polysaccharides of high molecular weight.
amylopectin [ˌæmɪləʊˈpɛktɪn]
n
(Life Sciences & Allied Applications / 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
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The key to this blend of the two natural starch polymers, amylose and amylopectin, and the synthetic polymer, polyvinyl alcohol (PVOH), is their natural affinity to each other, due to the large number of hydroxyl (OH) groups present in the compounds.
The Reality Behind Biodegradable Plastic Packaging Material the ... by Shawn Lance / Biological sciences community
Amylose, a linear polymer ( long- chain molecule) of glucose, is one of the two components of starch, the other being amylopectin.
Rice that you can ' cook' without heating by Mail Today (New Delhi, India)
p], was kindly provided by Roquette (France) and contains 80% amylopectin and 20% amylose, with residual protein content less than 0.
Study of pseudo-multilayer structures based on ... by Belard, Laurent; Dole, Patrice; Averous, Luc / Polymer Engineering and Science
 
 
 
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