amylopectin

[ am-uh-loh-pek-tin ]
/ ˌæm ə loʊˈpɛk tɪn /

noun

the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.
Compare amylose.

Origin of amylopectin

First recorded in 1900–05; amylo- + pectin

British Dictionary definitions for amylopectin

amylopectin
/ (ˌæmɪləʊˈpɛktɪn) /

noun

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

Medical definitions for amylopectin

amylopectin
[ ăm′ə-lō-pĕktĭn ]

n.

The highly branched, almost insoluble polysaccaride that is a constituent of starch.