Noun
English Wikipedia has an article on:amylopectinWikipedia
amylopectin (plural amylopectins)
(biochemistry) A highly branched, insoluble form of starch (the soluble form being amylose)
Although in absolute mass only about one quarter of the starch granules in plants consist of amylose, there are about 150 times more amylose molecules than amylopectin molecules. Source: Internet
Cooking The varieties of rice are typically classified as long-, medium-, and short-grained. citation The grains of long-grain rice (high in amylose ) tend to remain intact after cooking; medium-grain rice (high in amylopectin ) becomes more sticky. Source: Internet
Starch branching enzyme introduces 1,6-alpha glycosidic bonds between these chains, creating the branched amylopectin. Source: Internet
It is made up of a mixture of amylose (15–20%) and amylopectin (80–85%). Source: Internet
Some cultivated plant varieties have pure amylopectin starch without amylose, known as waxy starches. Source: Internet
Amylose is a much smaller molecule than amylopectin. Source: Internet