the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.
Origin of amylopectin
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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
The highly branched, almost insoluble polysaccaride that is a constituent of starch.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.