Difference between revisions of "Amylopectin"
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The insoluble portion of starch that is contained in the outer shell of the [[starch|starch]] granule. Amylopectin is composed of branched chain polymer of [[glucose|glucose]] units. It forms a paste with water and acts as an emulsifier. Amylopectin turns violet with [[iodine|iodine]]. | The insoluble portion of starch that is contained in the outer shell of the [[starch|starch]] granule. Amylopectin is composed of branched chain polymer of [[glucose|glucose]] units. It forms a paste with water and acts as an emulsifier. Amylopectin turns violet with [[iodine|iodine]]. | ||
| − | == | + | == Sources Checked for Data in Record == |
* G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 767 | * G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 767 | ||
Revision as of 12:33, 29 April 2016
Description
The insoluble portion of starch that is contained in the outer shell of the Starch granule. Amylopectin is composed of branched chain polymer of Glucose units. It forms a paste with water and acts as an emulsifier. Amylopectin turns violet with Iodine.
Sources Checked for Data in Record
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 767
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- C.V.Horie, Materials for Conservation, Butterworth-Heineman, London, 1997
- Book and Paper Group, Paper Conservation Catalog, AIC, 1984, 1989