the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.
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
amylopectin am·y·lo·pec·tin (ām’ə-lō-pěk’tĭn)
The highly branched, almost insoluble polysaccaride that is a constituent of starch.
amylopectinosis amylopectinosis am·y·lo·pec·ti·no·sis (ām’ə-lō-pěk’tə-nō’sĭs) n. Glycogenosis due to an enzyme deficiency that causes abnormal glycogen to be stored in the liver, kidney, heart, muscle, and recticuloendothelial system.
a starch-forming granule in plants; leucoplast.
noun an enzyme of the pancreatic juice that converts starch into sugar; pancreatic amylase Historical Examples The amylopsin likewise in the pancreatic secretion acts upon the starch and dextrin, changing them to maltose. Dietetics for Nurses Fairfax T. Proudfit amylopsin completes the digestion of starch that was begun by the saliva. Encyclopedia of Diet Eugene […]
the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine. noun the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodine Compare amylopectin amylose am·y·lose […]