amylopectin

简明释义

英[ˌæmɪləʊˈpektɪn]美[ˌæməloʊˈpektɪn]

n. [有化] 支链淀粉；胶淀粉

英英释义

单词用法

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例句

1.All plant seeds and tubers contain starch present in the form of amylose and amylopectin.

所有植物种子和块茎含有以直链淀粉和支链淀粉的形式存在的淀粉。

2.The amylose has the fastest speed both in crystal degree and microcrystal size, the next is that of amylopectin, where native starch has the slowest speed.

直链淀粉和支链淀粉共同存在时会产生较强的相互作用，导致其混合淀粉的结晶速度的下降。

3.We obtained 16, 16 and13 germplasm resources whose whole starch contents exceeded 62.64%, amylopectin relative contents exceeded 93.57% and amylose contents exceeded 29.14%, respectively.

筛选出总淀粉高于62.64%和支链淀粉相对含量高于93.57%的种质资源各16份、直链淀粉相对含量高于29.14%的种质资源13份。

4.Three pullulanase positive recombinant phages were obtained from this library using the amylopectin and pullulan plate.

酶切分析证明这三个重组噬菌体含有相同的酶切片段。

5.The activity of soluble starch synthase was 1. 3 times higher that that of the granule-bound starch synthase, corresponding to the ratio of amylopectin to amylose.

可溶性淀粉合酶峰值比淀粉粒结合的淀粉合酶活性峰值高1．3倍，与支链淀粉和直链淀粉的比例相对应。

6.When using gelatinized starch as substrate, the absorbency of final starch was high, and partially effected by amylose and amylopectin in starch.

用糊化后的淀粉进行接枝共聚反应时，最终制得产物的吸水率较高，并部分地依赖淀粉中直链和支链淀粉的含量。

7.Rice contains a high proportion of amylopectin 支链淀粉, which contributes to its sticky texture when cooked.

大米含有较高比例的amylopectin 支链淀粉，这使得其在烹饪时具有粘稠的质地。

8.In the food industry, amylopectin 支链淀粉 is often used as a thickening agent in sauces and gravies.

在食品工业中，amylopectin 支链淀粉常用作酱汁和肉汁的增稠剂。

9.The digestion of amylopectin 支链淀粉 occurs more rapidly than that of amylose, leading to quicker energy release.

amylopectin 支链淀粉的消化速度比直链淀粉快，导致能量释放更快。

10.Plants store energy in the form of amylopectin 支链淀粉 in their seeds and tubers.

植物在种子和块茎中以amylopectin 支链淀粉的形式储存能量。

11.The structure of amylopectin 支链淀粉 is highly branched, making it more soluble in water compared to amylose.

由于其高度分支的结构，amylopectin 支链淀粉在水中的溶解度高于直链淀粉。

作文

In the world of biochemistry, understanding the structure and function of polysaccharides is essential. One of the most significant polysaccharides is starch, which is composed of two main components: amylose and amylopectin. The latter, amylopectin (淀粉支链), plays a crucial role in the storage of energy in plants and is a major component of the food we consume. In this essay, I will explore the characteristics, functions, and importance of amylopectin in both plants and human nutrition.Amylopectin is a highly branched polymer made up of glucose units linked together by α-1,4 glycosidic bonds, with branches formed by α-1,6 bonds. This unique structure gives amylopectin its characteristic properties, such as solubility in water and its ability to form gels. Unlike its counterpart, amylose, which is mostly linear, amylopectin accounts for about 70-80% of the total starch content in plants. Its branched structure allows for rapid enzymatic breakdown, making it an efficient source of energy.The primary function of amylopectin in plants is to serve as a reserve carbohydrate. During photosynthesis, plants convert sunlight into energy, producing glucose. This excess glucose is then stored as starch, primarily in the form of amylopectin, which can be mobilized when the plant requires energy, such as during periods of growth or when photosynthesis is not possible. The ability of amylopectin to be quickly broken down into glucose molecules is vital for the plant's survival, especially during times of stress.In human nutrition, amylopectin is an important dietary component. Foods rich in amylopectin, such as rice, potatoes, and corn, provide a quick source of energy due to their rapid digestion and absorption. When consumed, amylopectin is broken down by enzymes in the digestive system into glucose, which is then released into the bloodstream. This process results in a rapid increase in blood sugar levels, making amylopectin-rich foods particularly beneficial for athletes or individuals needing immediate energy.However, the rapid digestion of amylopectin can also have drawbacks. The quick spike in blood sugar can lead to insulin surges, which may result in a subsequent drop in blood sugar levels, causing fatigue and hunger shortly after consumption. Therefore, it is essential to balance amylopectin intake with other nutrients, such as proteins and fibers, to maintain stable energy levels throughout the day.In conclusion, amylopectin (淀粉支链) is a vital polysaccharide that plays a significant role in energy storage in plants and serves as an important source of energy in human diets. Its unique structure allows for efficient energy release, making it a crucial component of many staple foods. Understanding the properties and functions of amylopectin helps us appreciate its significance not only in the plant kingdom but also in our daily nutrition and overall health.