amylopectin


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am·y·lo·pec·tin

 (ăm′ə-lō-pĕk′tĭn)
n.
A highly branched polysaccharide of high molecular weight that is one of the two main components, along with amylose, of starches.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

amylopectin

(ˌæmɪləʊˈpɛktɪn)
n
(Biochemistry) 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 and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

am•y•lo•pec•tin

(ˌæm ə loʊˈpɛk tɪn)

n.
the outer, insoluble component of starch granules. Compare amylose.
[1900–05]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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The data were analyzed using SPSS into one-way ANOVA, and means separation was carried out with the LSD method The result showed that high temperature resulted in the decrease of DP5-9 and DP15-22, and increase of DP10-13 and DP greater than 42 of amylopectin in rice endosperm.
EFFECT OF HIGH TEMPERATURE ON THE ENZYMATIC ACTIVITIES AND TRANSCRIPTIONAL EXPRESSION OF STARCH DEBRANCHING ENZYME (DBE) MUTIPLE ISOFORMS IN DEVELOPING RICE ENDOSPERMS
The main differences in starch composition that influence physicochemical and metabolic properties of rice are caused by the variation in the ratio of its two macromolecules, amylose and amylopectin. Amylose is essentially a linear molecule in which D-glucose units are linked by a-1.4 glucosidic bonds, while amylopectin, a branched polymer, contains both a-1.4 and a-1.6 bonds.
Amylose content in rice (Oryza sativa) affects performance, glycemic and lipidie metabolism in rats/Teor de amilose do arroz (Oryza sativa) afeta o desempenho, metabolismo glicemico e lipidico em ratos
Regardless of the source, starch contains amylose and amylopectin. Both are polymers of glucose molecules, with distinct properties and functionalities.
Specialty starches: a processor's best friend: they meet a multitude of processing needs and consumer preferences in many food applications
It is also hydrophilic through its inherent amylose and amylopectin structure.
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Wheat is mostly starch, which is a polymer--or chain--of glucose molecules containing amylose (the straight-chain form) and amylopectin (the branched-chain form).
Waxy wheat cuts bread fat. (Science Update)
Total amylolytic activity was determined by measuring reducing power released following hydrolysis of amylopectin (Sigma, product A-7780; Bernfeld, 1955) with DNS color reaction (Summer, 1925).
Starch hydrolytic enzyme activities following defoliation of white clover
Its grainy structure consists of two polysaccharides called amylase and amylopectin. The first one, being 20% of starch, is a linear polysaccharide soluble in water.
Biodegradation of plastified starch obtained by corotation twin-screw extrusion
Similarly, D'Alphonso (2002) found that across 15 countries, total starch varied between 645.4 and 696.2 g/kg and the amylopectin content of that starch varied between 732.5 and 828.6 g/kg.
Effect of xylanase on performance and apparent metabolisable energy in starter broilers fed diets containing one maize variety harvested in different regions of China
Granulemorphology, composition and amylopectin structure.
Extraction of barley [beta]-glucans and partial characterization of residual starch/ Extracao de [beta]-glucanas de cevada e caracterizacao parcial do amido residual
Starch is composed of two parts: amylose and amylopectin whose percentages are different in various kinds.
Study of water absorption and biodegradation of potato starch based polyethylene
The high retrogradation tendency observed for the control sample could be due to the crystallization involving amylose molecules and the long-branch chain of amylopectin [30].
Effect of cassava starch substitution on the functional and sensory properties of trifoliate yam (Dioscorea dumetorum) flours
Baked products grow stale when gelatinized starch, particularly amylopectin, re-crystallizes.
The invisible advantage: they don't often appear on labels, but enzymes can produce highly visible results as substitutes for process chemicals, chemical ingredients and more

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