amylopectin

[US]/ˌæmɪˈlɒktɪn/
[UK]/ˌæməˈlɑːktɪn/
Frequency: Very High

Translation

n. En kompleks kulhydrat, der er en bestanddel af stivelse og består af forgrenede kæder af glukosemolekyler; Dextrin, især den forgrenede form, der findes i stivelse.

Phrases & Collocations

amylopectin structure

amylopectin struktur

amylopectin biosynthesis

amylopectin biosyntese

amylopectin content analysis

amylopectin indholds analyse

amylopectin molecular weight

amylopectins molekylvægt

amylopectin digestion rate

amylopectin fordøjelseshastighed

amylopectin glucose units

amylopectin glucose enheder

amylopectin branched chains

amylopectin forgrenede kæder

amylopectin degradation pathway

amylopectin nedbrydningsvej

amylopectin-amylose ratio

amylopectin-amylose forhold

amylopectin modification methods

amylopectin modifikationsmetoder

Example Sentences

amylopectin is a branched-chain polysaccharide found in starch.

Amylopectin er en forgrenset polysakkarid som findes i stivelse.

the structure of amylopectin allows for rapid glucose release.

Amylopectins struktur muliggør hurtig frigivelse af glukose.

amylopectin plays a crucial role in energy storage in plants.

Amylopectin spiller en afgørende rolle i energilagring i planter.

different types of starch contain varying amounts of amylopectin.

Forskellige typer stivelse indeholder varierende mængder amylopectin.

amylopectin is a complex carbohydrate with diverse applications.

Amylopectin er et komplekst kulhydrat med forskellige anvendelser.

the digestion of amylopectin begins in the mouth.

Fordøjelsen af amylopectin begynder i munden.

amylopectin is a key component of many processed foods.

Amylopectin er en nøglekomponent i mange forarbejdede fødevarer.

scientists are studying amylopectin's potential in medicine.

Forskere undersøger amylopectins potentiale inden for medicin.

the molecular structure of amylopectin is intricate and complex.

Amylopectins molekylære struktur er indviklet og kompleks.

amylopectin contributes to the texture and viscosity of foods.

Amylopectin bidrager til tekstur og viskositet i fødevarer.

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