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


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In contrast, other highly sulfated polysaccharides, amylopectin sulfate and dextran sulfate sodium, have induced ulcerations and neoplasia, suggesting that the degree of sulfation and polysaccharide molecular weight may be critical for induction of the observed effects (102).
Review of harmful gastrointestinal effects of carrageenan in animal ... by Tobacman, Joanne K. / Environmental Health Perspectives
The grains are round or long and have a high percentage of amylopectin, the starch that makes the grains stick together when they are cooked.
A BUYER'S GUIDE TO THE MANY TYPES OF RICE by Daily News (Los Angeles, CA)
At the USDA's Human Nutrition Research Center, Behall has begun a nine-month study comparing muffins, breads and other foods made with cornstarch high in either amylose or amylopectin.
Seeds of protection: ancestral menus may hold a message for ... by Cowen, Ron / Science News
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