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amylopectin

[am-uh-loh-pek-tin]
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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.
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Compare amylose.

Origin of amylopectin

First recorded in 1900–05; amylo- + pectin
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
British Dictionary definitions for amylopectin

amylopectin

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 iodineCompare amylose
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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
amylopectin in Medicine

amylopectin

(ăm′ə-lō-pĕk′tĭn)
n.
  1. The highly branched, almost insoluble polysaccaride that is a constituent of starch.
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The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.