| 单词 | amylopectin |
| 释义 | amylopectin[ am-uh-loh-pek-tin ] / ˌæm ə loʊˈpɛk tɪn / nounthe 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 amylopectinFirst recorded in 1900–05; amylo- + pectin Words nearby amylopectinamyloid kidney, amyloid nephrosis, amyloidosis, amyloid tumor, amylolysis, amylopectin, amylopectinosis, amyloplast, amylopsin, amylorrhea, amylose Dictionary.com UnabridgedBased on the Random House Unabridged Dictionary, © Random House, Inc. 2020 British Dictionary definitions for amylopectinamylopectin / (ˌæmɪləʊˈpɛktɪn) / nounthe 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 iodineCompare amylose Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Medical definitions for amylopectinamylopectin [ ăm′ə-lō-pĕk′tĭn ] n.The highly branched, almost insoluble polysaccaride that is a constituent of starch. The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company. |
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