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A highly branched polysaccharide of high molecular weight that is one of the two main components, along with amylose, of starches.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(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
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
am•y•lo•pec•tin(ˌæm ə loʊˈpɛk tɪn)
the outer, insoluble component of starch granules. Compare amylose.
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