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amylose

   Also found in: Medical, Encyclopedia, Wikipedia 0.04 sec.
am·y·lose  (m-ls, -lz)
n.
1. The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.
2. A polysaccharide, such as starch or cellulose.

amylose [ˈæmɪˌləʊz -ləʊs]
n
(Life Sciences & Allied Applications / 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 amylopectin


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Thus, foods with higher amylose content may cause smaller increases in blood sugar levels.
Howard-Tripp explains: "One platform technology is a cross-linked, high amylose starch.
National Starch is developing new hybrids with 80-90% amylose.
 
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