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amylopectin

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amylopectin /am·y·lo·pec·tin/ (am″ĭ-lo-pek´tin) a highly branched, water-insoluble glucan, the insoluble constituent of starch; the soluble constituent is amylose.
am·y·lo·pec·tin (m-l-pktn)
n.
The highly branched, almost insoluble polysaccaride that is a constituent of starch.

amylopectin [am″ĭ-lo-pek´tin]
the insoluble constituent of starch; the soluble constituent is amylose.

amylopectin
the insoluble constituent of starch; the soluble constituent is amylose.


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The key to this blend of the two natural starch polymers, amylose and amylopectin, and the synthetic polymer, polyvinyl alcohol (PVOH), is their natural affinity to each other, due to the large number of hydroxyl (OH) groups present in the compounds.
Amylose, a linear polymer ( long- chain molecule) of glucose, is one of the two components of starch, the other being amylopectin.
p], was kindly provided by Roquette (France) and contains 80% amylopectin and 20% amylose, with residual protein content less than 0.
 
 
 
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