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amylopectin

  (ăm'ə-lō-pĕk'tĭn) pronunciation
n.

The outer portion of a starch granule consisting of insoluble, highly branched polysaccharides of high molecular weight.


 
 
Food and Nutrition: amylopectin

The branched chain form of starch. About 75-80% of most starches; the remainder is amylose.

 

A component of starch consisting of highly branched chains of glucose units.

 

The insoluble constituent of starch; the soluble constituent is amylose.

 
Wikipedia: Amylopectin
Amylopectin
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Amylopectin

Amylopectin (CAS# 9037-22-3) is a highly branched polymer of glucose found in plants. It is one of the two components of starch, the other being amylose. It is soluble in water.

Glucose units are linked in a linear way with α(1→4) bonds. Branching takes place with α(1→6) bonds occurring every 24 to 30 glucose units.

Its counterpart in animals is glycogen which has the same composition and structure, but with more extensive branching that occurs every 8 to 12 glucose units.

Plants store starch within specialized organelles called amyloplasts. When energy is needed for cell work, the plant hydrolyzes the starch releasing the glucose subunits. Humans and other animals that eat plant foods also have enzymes to hydrolyze starch.

Starch is made of about 70% amylopectin. Amylopectin is highly branched, being formed of 2,000 to 200,000 glucose units. Its inner chains are formed of 20-24 glucose subunits.



 
 

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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Sports Science and Medicine. The Oxford Dictionary of Sports Science & Medicine. Copyright © Michael Kent 1998, 2006, 2007. All rights reserved.  Read more
Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved.  Read more
Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Amylopectin" Read more

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