amylopectin

Amylopectin

形容词： 1. amylopectinic（adj.）: relating to or derived from amylopectin. 名词： 1. amylopectin（n.）: a branched polymer of glucose found in plants, being one of the two components of starch, along with amylose.

词语辨析：

Amylopectin vs Amylose: Amylopectin and amylose are two components of starch, which is a complex carbohydrate found in plant cells. Amylopectin is a branched polymer of glucose, while amylose is a linear polymer of glucose. Amylopectin has a higher molecular weight and a more complex structure compared to amylose.

词汇扩充：

1. starch（n.）: a white, tasteless, and odorless carbohydrate found in the seeds, fruits, tubers, and stem pith of plants, used as a food source and in various industrial applications. 2. polysaccharide（n.）: a carbohydrate composed of long chains of monosaccharide units, such as starch and cellulose. 3. glucose（n.）: a simple sugar that is an important energy source in living organisms and a component of many carbohydrates. 4. branched（adj.）: having branches or offshoots. 5. polymer（n.）: a substance made up of a large number of similar or identical molecules linked together, such as plastics and proteins.

近义词：

1. amyloidal（adj.）: resembling or relating to amyloid, a type of protein that can accumulate and form abnormal deposits in tissues. 2. starch granule（n.）: a small particle of starch found in plant cells.

反义词：

1. amylose（n.）: a linear polymer of glucose, which is one of the two components of starch, along with amylopectin.

柯林斯词典（Collins Dictionary）定义：

amylopectin (noun) A complex carbohydrate that is a constituent of starch, consisting of branched chains of glucose units. It is one of the two components of starch, the other being amylose.

牛津词典（Oxford Dictionary）定义：

amylopectin (noun) A branched polymer of glucose that is the major component of starch.

用法：

Amylopectin is commonly used in scientific and biochemical contexts to describe the branched component of starch.

例句：

1. The high amylopectin content in this variety of rice contributes to its sticky texture. - 这个大米品种中高含量的支链淀粉贡献了其黏性口感。
2. Amylopectin molecules have a more complex structure compared to amylose. - 与直链淀粉相比，支链淀粉分子的结构更加复杂。
3. Starch is composed of both amylopectin and amylose. - 淀粉由支链淀粉和直链淀粉组成。
4. Researchers are studying the properties of amylopectinic derivatives for potential industrial applications. - 研究人员正在研究支链淀粉衍生物的性质，以探索其潜在的工业应用。
5. Amylopectin can be enzymatically broken down into smaller glucose units. - 支链淀粉可以通过酶解为较小的葡萄糖单元。
6. The amylopectin content affects the cooking properties of different types of potatoes. - 支链淀粉的含量影响着不同种类的土豆的烹饪性质。
7. In this study, researchers analyzed the molecular structure of amylopectin. - 在这项研究中，研究人员分析了支链淀粉的分子结构。
8. Amylopectin has a higher molecular weight compared to amylose. - 与直链淀粉相比，支链淀粉具有较高的分子量。
9. The formation of amylose and amylopectin is regulated by specific enzymes. - 直链淀粉和支链淀粉的形成受到特定酶的调节。
10. The gelatinization temperature of amylopectin is higher than that of amylose. - 支链淀粉的糊化温度高于直链淀粉。
11. The amylopectin structure allows for greater water absorption, resulting in a gel-like texture. - 支链淀粉的结构能够更好地吸水，从而形成凝胶状的口感。
12. Scientists are investigating ways to modify the properties of amylopectin for various applications. - 科学家正在研究修改支链淀粉性质的方法，以适用于各种应用。
13. The amylopectin content of different rice varieties affects their cooking characteristics. - 不同种类的大米的支链淀粉含量会影响其烹饪特性。
14. Amylopectin is an important energy storage molecule in plants. - 支链淀粉是植物中重要的能量储存分子。
15. Chemical modifications can alter the properties of amylopectin. - 化学修饰可以改变支链淀粉的性质。
16. Amylopectin is broken down into glucose during digestion. - 支链淀粉在消化过程中分解为葡萄糖。
17. The amylopectin content of rice affects its texture and cooking time. - 大米的支链淀粉含量影响其口感和烹饪时间。
18. Researchers are studying the role of amylopectin in the formation of starch granules. - 研究人员正在研究支链淀粉在淀粉颗粒形成中的作用。
19. The ratio of amylopectin to amylose determines the properties of starch. - 支链淀粉与直链淀粉的比例决定了淀粉的性质。
20. Amylopectin is highly branched, allowing for more compact storage of glucose units. - 支链淀粉高度分支，可以更紧密地储存葡萄糖单位。