amylopectin
noun
am·y·lo·pec·tin
ˌa-mə-lō-ˈpek-tən 
: a component of starch that has a high molecular weight and branched structure and does not tend to gel in aqueous solutions
Examples of amylopectin in a Sentence
Recent Examples on the Web
Studies have found that cooking gelatinizes starch, which means that amylopectin and amylose are released and exposed to enzymes.
—
Richard Wrangham, Discover Magazine, 8 Dec. 2011
The structure of rice noodles is due to amylose and amylopectin as well.
—Ashton Yoon, Discover Magazine, 5 June 2018
Different gels can be made using different starches because starches' consistencies vary with the proportions of amylose and amylopectin that comprise them.
—Science Buddies, Scientific American, 16 Feb. 2012
The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant.
—Washington Post, 18 Dec. 2020
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Richard Wrangham, Discover Magazine, 8 Dec. 2011
The structure of rice noodles is due to amylose and amylopectin as well.
—Ashton Yoon, Discover Magazine, 5 June 2018
Different gels can be made using different starches because starches' consistencies vary with the proportions of amylose and amylopectin that comprise them.
—Science Buddies, Scientific American, 16 Feb. 2012
The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant.
—Washington Post, 18 Dec. 2020
Dictionary Entries Near amylopectin
Cite this Entry
“Amylopectin.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/amylopectin. Accessed 23 Nov. 2024.
Copy CitationMedical Definition
amylopectin
noun
am·y·lo·pec·tin
ˌam-ə-lō-ˈpek-tən
: a component of starch that has a high molecular weight and branched structure and does not tend to gel in aqueous solutions
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