amylopectin


Also found in: Dictionary, Medical, Wikipedia.

amylopectin

[‚am·ə·lō′pek·tən]
(biochemistry)
A highly branched, high-molecular-weight carbohydrate polymer composed of about 80% corn starch.
References in periodicals archive ?
Scientists have found that the formation of helical inclusion complexes is primarily a property of amylose, while the long external branches of amylopectin are thought to have a limited ability to form complexes.
This melting process causes the amylopectin and amylose to flow together to form an homogeneous material, termed TPS, which is highly biodegradable but tends to have mechanical properties that are inferior in all respects to traditional plastics.
Starch is a polymer made of amylose and amylopectin.
The only current option to improve the Canadian patients' quality of life is removing sucrose completely and permanently from the diet and limiting starches high in amylopectin.
Amylopectin is another form of starch similar to amylose, but branched.
Avebe's 'waxy' potato starch, ELIANE C200, contains over 99% amylopectin, which guarantees extra expansion and delivers a great new crispy but light texture.
The ability of starches to thicken, gel and hold water has been exploited in yogurt manufacture, also some workers have found that casein interacts with some types of starch increasing viscosity but promoting phase separation (Antonov, 1999), but not in the samples with low levels of amylopectin added.
The effect of process conditions on the [alpha]-amylolytic hydrolysis of amylopectin potato starch: An experimental design approach.
Table 1: Source, name, and suppliers of the starches used Name Commercial Source Supplier Gelatinization Average name ([degrees]C) equivalent spherical volume diameter ([mu]m) R1 Remy FG Rice Remy 65-73 2-8 R2 Remy B7 Rice Remy 72 5 R3 Remygel Rice Remy 57 5 663 R4 Remy DR Rice Remy 77 5 R5 Remyline AX Waxy Remy 65-73 5 DR rice C1 C*gel Corn Cargill 62-71 15 03401 C2 Clearam MH Corn Roquette 62-71 15 0500 C3 Clearam MH Corn Roquette 62-71 15 1015 C4 Clearam CI Waxy Roquette 62-71 15 3000 corn C5 Clearam CI Waxy Roquette 62-71 15 1000 corn C6 Clearam CH Waxy Roquette 62-71 15 1505 corn C7 HI-CAT Waxy Roquette 62-71 15 21370 corn T1 Clearam TJ Tapioca Roquette 59-70 20 2015 Note: Whereas normal starch contains about 3/4 of the highly branched amylopectin, waxy starch is 100% amylopectin.
Amylose, a linear polymer ( long- chain molecule) of glucose, is one of the two components of starch, the other being amylopectin.
ingredients high in sugar), and paying particular attention to glucose, and high starch, especially amylopectin and white flour, or any other compound that easily converts to glucose.
Seib, (1997) suggested that aldehyde groups initially generated by low levels of oxidant formed hemiacetal cross links in oxidized starch, which stabilized the swelling of starch granules and also reduced its solubility as the crosslinks would prevent the amylopectin molecules from leaching out (Wang and Wang, 2003).