amylopectin

n.

支链淀粉，胶淀粉；

1. In the whole course, starch breaking down gave priority to amylopectin.
   整个越冬过程中支链淀粉的分解多于直链淀粉。
2. Along with the decrease of the starch granules size, the Intrinsic Viscosities of amylose and amylopectin declined, which indicated the decrease of starch molecular weight.
   随着淀粉粒度减小，其支链淀粉和直链淀粉糊的特性黏度降低，分子量下降。

From Glycogen to Amylopectin: A Model for the Biogenesis of the Plant Starch Granule
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
Genetically engineered modification of potato to form amylopectin-type starch
Recent progress toward understanding biosynthesis of the amylopectin crystal.
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids.
Mapping of a gene responsible for the difference in amylopectin structure between japonica -type and indica -type rice varieties
Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules
Towards a Better Understanding of the Metabolic System for Amylopectin Biosynthesis in Plants: Rice Endosperm as a Model Tissue