Lexic.us

¹ Source: wiktionary.com

Definition of Amylopectin

1. [n -S]

Medical Definition of Amylopectin

1. Component of starch in which glucose chain is alpha 1,4 linked (alpha 1,6 at branch points). This entry appears with permission from the Dictionary of Cell and Molecular Biology (22 Feb 2008)

Lexicographical Neighbors of Amylopectin

Literary usage of Amylopectin

Below you will find example usage of this term as found in modern and/or classical literature:

1. A Text-book of Physiological Chemistry by Olof Hammarsten, Sven Gustaf Hedin (1914)
"In the formation cf paste the amount of amylose is not the essential but rather the quantity of amylopectin. The amylopectin is a slime- like substance, ..."

2. A Handbook of Sugar Analysis: A Practical and Descriptive Treatise for Use by Charles Albert Browne (1912)
"Besides amylose, natural starch contains 15 to 20 per cent of a mucilaginous substance, amylopectin, which differs from amylose by swelling up without ..."

3. A Handbook of Sugar Analysis: A Practical and Descriptive Treatise for Use by Charles Albert Browne (1912)
"Besides amylose, natural starch contains 15 to 20 per cent of a mucilaginous substance, amylopectin, which differs from amylose by swelling up without ..."

4. General Chemistry of the Enzymes by Hans von Euler, Thomas Henry Pope (1912)
"Starch consists, indeed, of 80-85% of amylose and 15-20% of amylopectin. ... Also the individuality of the true amylases, apart from amylopectin, ..."

5. Practical Physiological Chemistry by Sydney William Cole (1920)
"The grains are covered with a film of amylopectin, which prevents the amylose from ... It is to be considered as a mixture of amylopectin and amylose, ..."

6. Practical organic and bio-chemistry by Robert Henry Aders Plimmer (1920)
"amylopectin is a gum-like substance which swells up without dissolving in water. The gelatinisation of starch paste is said to be due to the amylopectin. ..."

7. An Introduction to the Study of the Compounds of Carbon, Or, Organic Chemistry by Ira Remsen (1922)
"The amylopectin which forms the smaller part of the starch substance is also apparently not homogeneous. It swells with warm water and forms a mucilaginous ..."

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