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amylose

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amylose /am·y·lose/ (am´ĭ-lōs) a linear, water-soluble glucan; the soluble constituent of starch, as opposed to amylopectin.
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 cellulose.
amylose
[am′ə·lōs]
Etymology: Gk, amylon, starch + -ose, carbohydrate suffix
a lesser constituent of starch, consisting of a chain of glucose residues; it stains blue with iodine.
amylose [am´ĭ-lōs]
1. any carbohydrate other than a glucose or saccharose.
2. the soluble constituent of starch, as opposed to amylopectin.
amylose
1. polysaccharide of d-glucose containing α-1→4 glycosidic bonds.
2. the soluble constituent of starch, as opposed to amylopectin.
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A kind of Chokuwa rice can be pounded and put on a ' tawa' straight away Bora and the less waxy Chokuwa varieties get their characteristics based on their low amylose content.
Rice that you can ' cook' without heating by Mail Today (New Delhi, India)
Batter and coating manufacturers can now remove chemically modified or high amylose starches and deliver more natural, healthier and affordable products, without any loss in performance hut with greater eating qualities.
Ulrick & Short batters the market by Food Trade Review
In experiments, 11 samples of short-, medium- and long-grain milled rice representing scented and non-scented rice, and a wide range of amylose contents, were presented to a descriptive sensory panel.
Presoaking hurts rice flavor by Emerging Food R&D Report
 
 
 
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