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Amylopectin (pronounced /ˌæmɨloʊˈpɛktɨn/) is a soluble polysaccharide and highly Starch is made of about 70% amylopectin by weight, though it varies depending on the. — “Amylopectin - Wikipedia, the free encyclopedia”, en.wikipedia.org
Standard starch extracted from traditional potato varieties contains both amylose and amylopectin.  Amylopectin potato (traditional breeding) Through traditional breeding techniques an amylose-free mutant was obtained. — “Waxy potato starch - Wikipedia, the free encyclopedia”, en.wikipedia.org
Amylopectin is a constituent of starch. However, I saw an explanation of the mechanism which said that the My question is: would a pure sample of amylopectin turn blue-black on mixing with iodine solution, or is it just the amylose in a sample of starch. — “Talk:Amylopectin - Wikipedia, the free encyclopedia”, en.wikipedia.org