amylose


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am·y·lose

 (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 amylopectin

am•yl•ose

(ˈæm əˌloʊs)

n.
the inner, soluble component of starch granules. Compare amylopectin.
[1875–80]
Translations
amilosio
References in periodicals archive ?
The total starch content of fresh waxy corn remained stable after 4 d storage at 20[degrees]C with the amylopectin content decreasing and the amylose content increasing (Gong and Chen, 2013).
Percival Zhang, a researcher at Virginia Tech, has developed an enzymatic technique that can turn indigestible cellulose into the digestible starch amylose.
Starch is one of most abundant natural food sources and primarily composed of amylose and amylopectin.
Starch is a mixture of the glucose polymers amylose and amylopectin.
Granule Bound Starch Syntheses (waxy proteins) are the only enzyme that has a role in amylose synthesis in wheat [1, 2].
The high temperatures and pressures squeeze out much of the water from the native starch and melt the crystalline structures of its two component sugar-based polymers: branched amylopectin and linear amylose.
This is an indication that an increase in temperature weakened the starch granules by allowing interaction between the amylose (water soluble fraction) molecules located in the bulk amorphous regions and the branched segment of amylopectin (water-insoluble fraction) in the crystalline regions [13].
The hypothesis of increasing the branch density of starch to reduce its digestion rate through partial shortening of amylopectin exterior chains and the length of amylose was investigated.
But with over 1,000 varieties, identifying the one with optimal amylose content, gel consistency and gelling temperature to match the desired eating texture can be difficult.
Problems were encountered in the first year of operation of the Regulation as a result of the wide variation in test results of amylose determination obtained by Community laboratories.
This means it consists of hundreds of glucose molecules joined together either in a straight chain known as amylose or in a branched chain version called amylopectin.