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 ?
Increased levels of amylose correspond to high levels of resistant starch, which has been proven to deliver significant health benefits.
Starch is a polymer of glucose molecules and consists of two kinds of polymers -- amylose which is a straight chain, and amylopectin, which is branched.
In the American States of Idaho, Oregon and Washington, a small number of farmers have just harvested the first US crop of the wheat, which is high in amylose.
Amylose lipid complexes (ALCs) exist naturally in cereal starches.
HI-MAIZE resistant starch is a type of dietary fiber derived from a variety of corn that is high in amylose starch.
Treatments were significantly different from each other in polished grain protein and amylose content.
It can be assumed that this wastewater is comprised of acids, such as acetic, butyric, propionic, butyric and lactic acids, and the products of amylose and amylopectin degradation, such as dextrin, oligosaccharides and monosaccharides (data non published).
4-[alpha]-glycoside linkages of amylose and amylopectin chains, decomposing starch into soluble dextrins and oligosaccharides.
Most significant effect of the sterility inducing cytoplasm was reduction in length of cooked kernel, followed by decrease in amylose content.
Then, the atoms are relinked with different bonds to form a new compound called amylose, which is easily digestible by humans.
This review summarizes our achievements over 35 years with respect to the synthesis and chiral recognition of the helical polymers obtained by the helix-sense-selective polymerization of bulky methacrylates and by the modification of polysaccharides, cellulose and amylose.