| amylopectin | <protein> Component of starch in which glucose chain is _ 1,4 linked (_ 1,6 at branch points). (18 Nov 1997) |
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| amylopectin 1,6-glucosidase | Former name for an enzyme now known to be at least two enzymes, alpha-dextrin endo-glucanohydrolase and isoamylase. (05 Mar 2000) |
| amylopectin 6-glucanohydrolase | Former name for alpha-dextrin endo-1,6-alpha-glucosidase. (05 Mar 2000) |
| amylopectin synthase | <enzyme> From eimeria tenella; catalyses udpglucose alpha 1,4-glucan alpha-4-glucosyltransferase forming amylopectin, similar to glycogen synthase in eukaryotes Registry number: EC 2.4.1.- (26 Jun 1999) |
| amylopectinosis | See: type 4 glycogenosis. Origin: amylopectin + G. -osis, condition (05 Mar 2000) |
Synonyms :
| amylopectin |
Heating starch with water causes the granules to swell and produce a colloidal suspension from which one fraction called amylopectin can be isolate. It has a structure similar to amylose except the branched chains.Branching takes place between C-6 of one glucose unit and C-1 of another and occurs at intervals of 20-25 glucose units..
출처: www.agsci.ubc.ca/fnh/courses/glossary.htm
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| amylopectin |
A branched starch chain found in the endosperm of barley. It can be considered to be composed of amylose.
출처: www.howtobrew.com/glossary.html
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| amylopectinosis |
glycogen storage disease, type IV.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| amylopectin |
This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.
출처: www.riceland.com/consumers/rice_glossary/a-h.asp
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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