Definition

A type of carbohydrate that is part of starch, made up of long, branched chains of sugar molecules. It is not soluble in water and does not form a gel when mixed with liquids.

Example

Amylopectin is one of the two main components of starch, the other being amylose.

Conversation

Have you ever heard of amylopectin?

Yeah, I think it's a type of starch, right?

Exactly! It's the branched part that doesn’t gel easily.

That's interesting! I didn’t know that about it.

Synonyms & Antonyms

Root Explanation

Amylopectin is formed from "amyl" (from Greek "amylon", meaning starch) and "pectin" (from Greek "pektos", meaning congealed or solid). The word describes a type of starch that has a branched structure, distinguishing it from amylose, which is linear.

Memory Tip

Think of 'starch' ('amyl') that is 'branched' ('pectin') — this helps you remember that amylopectin is a branched form of starch.

Visually Confused Words