1. a branched polysaccharide that is a major component of starch, consisting of glucose units linked in chains with branch points occurring approximately every 20–25 glucose units.
Usage: technical; biochemistry

Examples

• Amylopectin makes up about 70–80% of most starches found in plants.
• The branched structure of amylopectin allows it to be digested more quickly than amylose.
• Potatoes contain high levels of amylopectin, which contributes to their texture when cooked.
• Scientists study amylopectin to understand how starch affects blood glucose levels.
• The ratio of amylopectin to amylose varies depending on the plant species.