α. 1900s– amylopectin.
β. 1900s– amylopectine.
amylopectinn.
/ˌamᵻləʊˈpɛktɪn/, U.S. /ˌæməloʊˈpɛktn/ 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.
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the world > matter > chemistry > organic chemistry > carbohydrates > sugars > polysaccharides > [noun] > starch > constituents of
amidin1833
amylin1838
granulose1875
farinose1882
amylopectin1905
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.
This entry has been updated (OED Third Edition, September 2018; most recently modified version published online December 2021).
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n.1905