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amylose
am·y·lose A0272000 (ăm′ə-lōs′, -lōz′)n. A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.amylose (ˈæmɪˌləʊz; -ləʊs) n (Biochemistry) the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodine. Compare amylopectinam•yl•ose (ˈæm əˌloʊs)
n. the inner, soluble component of starch granules. Compare amylopectin. [1875–80] Translationsamylose
amylose [am´ĭ-lōs] 1. any carbohydrate other than a glucose or saccharose.2. the soluble constituent of starch, as opposed to amylopectin.am·y·lose (am'i-lōs), An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages. Compare: amylopectin. amylose (ăm′ə-lōs′, -lōz′)n. A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.am·y·lose (am'i-lōs) An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages.
Compare: amylopectinamylose a carbohydrate polymer composed of unbranched chains of GLUCOSE units. See STARCH. |