Amylopectin /ˌæmɪloʊˈpɛktɪn/ is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two...

amylose (15–20%) and amylopectin (80–85%). Amylose consists of a linear chain of several hundred glucose molecules, and Amylopectin is a branched molecule...

structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing...

regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water...

crystallize than amylopectin (which has short, highly branched chains), high-amylose starch is more resistant to digestion. Unlike amylopectin, amylose is...

amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the...

characterized by its sticky texture when cooked as a result of larger amounts of amylopectin. The corn was first described from a specimen from China in 1909. As...

Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch...

Limit dextrinase (EC 3.2.1.142, R-enzyme, amylopectin-1,6-glucosidase, dextrin alpha-1,6-glucanohydrolase) is an enzyme with systematic name dextrin...

variety of commercially available starch composed almost entirely of amylopectin molecules, extracted from new potato varieties. Standard starch extracted...