Linked from

The 14 pages that link to Amylopectin, each with the reason it gives.

• Starch gelatinizationBroader topic: Its branching and crystalline organization help determine how granules swell.

• StarchBroader topic: Its branching distinguishes the other major component of starch and affects how starch swells.

• GlycogenCompared with: Its α-1,6 branches resemble glycogen’s, but occur less frequently.

• AmyloseCompared with: Its frequent branches distinguish it from amylose’s mostly unbranched chains.

• PolysaccharideBroader topic: Branching creates many chain ends for enzyme access during starch breakdown.

• Rice flourRelated: Its abundance in glutinous rice drives the flour's characteristic stickiness.

• AmylaseBroader topic: Its branches limit which bonds amylase can reach or cleave.

• Rice cookerRelated: Its abundance contributes to the soft, cohesive texture of many short-grain rice varieties.

• Glutinous riceRelated: Its abundance gives cooked glutinous rice its characteristic sticky texture.

• Steamed riceRelated: Its abundance contributes to the soft, cohesive texture of many rice varieties.

• RisottoRelated: Its release from rice grains contributes to risotto’s creamy consistency.

• White riceRelated: Its abundance often contributes to the stickiness of cooked white rice.

• Cooked riceRelated: Its abundance contributes to the stickiness of many cooked rice varieties.

• Sweet cornRelated: Mutations affecting starch formation can leave more carbohydrate as sugar in sweet corn kernels.