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amylopectin

[ am-uh-loh-pek-tin ]

noun

  1. 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

  1. 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 & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word History and Origins

Origin of amylopectin1

First recorded in 1900–05; amylo- + pectin
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Compare Meanings

How does amylopectin compare to similar and commonly confused words? Explore the most common comparisons:

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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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amylolysisamyloplast