amylopectin
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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Origin of amylopectin
1- Compare amylose.
Words Nearby amylopectin
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2023
How to use amylopectin in a sentence
Amylose is a long, straight chain of glucose molecules, while amylopectin has lots of branches, and it’s the ratio between the two that informs how a starch behaves, Steffens says.
5 ways cornstarch can change your life, in and out of the kitchen | Maggie Galloway | January 28, 2022 | Popular-ScienceThe two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant.
How to make crispy, golden potatoes, every time | Becky Krystal | December 18, 2020 | Washington Post
British Dictionary definitions for amylopectin
/ (ˌæmɪləʊˈpɛktɪn) /
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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