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am•y•lo•pec•tin



Pronunciation: (am"u-lō-pek'tin), [key]
n.
the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine. Cf. amylose.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

amylolysisamyloplast

 

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