ˌamə(ˌ)lōˈpektə̇n noun
( -s )
Etymology: International Scientific Vocabulary amyl- + pectin
: a component of starch that comprises about four fifths of cornstarch, that is separated from amylose by precipitation of the amylose from a dilute starch solution, and that is characterized by the lack of tendency of its aqueous solutions to gel, by the red color it gives with iodine, and by its high molecular weight and branched structure made up in some cases of as many as 2000 glucose units