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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.
amylopectin
/ ˌæmɪləʊˈpɛktɪn /
noun
- 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
Word History and Origins
Origin of amylopectin1
Compare Meanings
How does amylopectin compare to similar and commonly confused words? Explore the most common comparisons:
Example Sentences
The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant.
Incidentally, it's this amylopectin — which is also present, albeit in smaller amounts, in bakers — that turns potatoes puréed in a food processor into a gluey mess.
These contain more moisture than bakers and are higher in a starch called amylopectin, which holds them together after cooking.
Starch is a polysaccharide consisting of two components: a linear glucose polymer called amylose and a highly branched glucose polymer called amylopectin.
Cornstarch is made up of many molecules of glucose, specifically amylopectin and amylase.
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