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amylopectin |
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amylopectin [‚am·ə·lō′pek·tən] (biochemistry) A highly branched, high-molecular-weight carbohydrate polymer composed of about 80% corn starch. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| ? Mentioned in | ? References in periodicals archive | |
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In
contrast, other highly sulfated polysaccharides, amylopectin sulfate and
dextran sulfate sodium, have induced ulcerations and neoplasia,
suggesting that the degree of sulfation and polysaccharide molecular
weight may be critical for induction of the observed effects (102). The grains are round or long and have a high
percentage of amylopectin, the starch that makes the grains stick
together when they are cooked. At the USDA's Human Nutrition Research Center, Behall has
begun a nine-month study comparing muffins, breads and other foods made
with cornstarch high in either amylose or amylopectin. |
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