1. Plural of amylopectin; branched polysaccharides that are a major component of starch, consisting of glucose units linked by alpha-1,4 and alpha-1,6 glycosidic bonds.
Usage: technical; chemistry/biochemistry term; typically used in scientific and educational contexts

Examples

• Amylopectins make up about 70-80% of most starches found in plants.
• The branched structure of amylopectins allows them to be more soluble than amylose.
• Scientists study amylopectins to understand starch digestion in the human body.
• Different plant species produce amylopectins with varying degrees of branching.
• Amylopectins are responsible for the thickening properties of starch in cooking.