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amylopectin, n.

Keywords:
Quotations:
Forms: 

α. 19– amylopectin.

β. 19– amylopectine.

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Frequency (in current use): 
Origin: Formed within English, by compounding; modelled on a French lexical item. Etymons: amylo- comb. form, pectin n.
Etymology: < amylo- comb. form + pectin n., after French amylopectine (L. Maquenne & E. Roux 1905, in Compt. rend. hebd. de l'Acad. des Sci. 140 1305).
Chemistry.

  Any of a class of carbohydrates consisting of branched chains of linked glucose molecules; spec. any of those forming the amorphous or non-crystallizable component of starch (cf. amylose n.). Also as a mass noun: a substance consisting of such polysaccharides.

1905   Jrnl. Chem. Soc. 88 i. 511   The second constituent [of starch] is amylopectin.
1920   F. W. Tanner tr. A. Guilliermond Yeasts iii. 62   The amylopectinase changes amylopectines into dextrines.
1933   S. W. Cole Pract. Physiol. Chem. (ed. 9) vi. 157   These grains consist of at least two substances, amylopectin and amylose, which vary in amount in different starches.
1946   M. L. Caldwell & M. Adams in J. A. Anderson Enzymes & Role in Wheat Technol. ii. 33   The evidence indicates that both of these amylopectins exist in the original cornstarch and are not broken down from a larger amylopectin.
1957   Sci. News 45 83   A branched-chain molecule such as the amylopectin component of starch.
2010   Irish Times (Nexis) 10 Apr. (Mag.) 23   The more amylopectin you have (the other starch is amylose) the stickier your rice.

1905—2010(Hide quotations)

 

This entry has been updated (OED Third Edition, September 2018).

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