amylopectin

noun

1. the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.

noun

1. the 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

n.

1. The highly branched, almost insoluble polysaccaride that is a constituent of starch.