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.

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. 2019

British Dictionary definitions for amylopectin

amylopectin

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 iodineCompare 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

amylopectin in Medicine

amylopectin

[ăm′ə-lō-pĕk′tĭn]

n.

The highly branched, almost insoluble polysaccaride that is a constituent of starch.