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amylose |
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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 How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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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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