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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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Physical and chemical characteristics of four maize samples (DM basis, %) Item M1 M2 M3 M4 Source Tianshui Dingxi Lanzhou zhangye Rainfall Sufficient Medium Medium Drought Bulk density (g/L) 743.00 708.53 653.80 490.07 DM 90.29 87.59 88.63 88.77 CP 7.94 7.62 8.01 11.27 Gross energy (MJ/kg) 17.08 16.62 16.63 15.96 EE 3.19 4.37 3.76 3.88 Crude ash 1.11 1.03 1.03 1.12 Ca 0.01 0.01 0.02 0.02 P 0.24 0.26 0.31 0.26 NDF 8.42 9.48 7.52 9.25 ADF 2.24 3.32 1.75 3.17 Total starch 72.23 70.01 68.39 68.45 Amylose 19.78 16.72 17.78 17.80 Amylopectine 53.45 53.29 50.61 50.65 DM, dry matter; CP, crude protein; EE, crude fat; NDF, neutral detergent fiber; ADF, acid detergent fiber.
Since amylopectine corresponds to a branched polymer, and amylose corresponds to a linear polymer, the observed differences in clay dispersion could also be explained on this basis.