amylopectin

American  

[am-uh-loh-pek-tin] / ˌæm ə loʊˈpɛk tɪn /

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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amylopectin British  

/ 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

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Etymology

Origin of amylopectin

First recorded in 1900–05; amylo- + pectin

Compare meaning

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

• amylose vs. amylopectin

Example Sentences

The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant.

From Washington Post

These contain more moisture than bakers and are higher in a starch called amylopectin, which holds them together after cooking.

From Los Angeles Times

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.

From Los Angeles Times

Starch is a polysaccharide consisting of two components: a linear glucose polymer called amylose and a highly branched glucose polymer called amylopectin.

From Scientific American

Cornstarch is made up of many molecules of glucose, specifically amylopectin and amylase.

From Scientific American