amylose /am·y·lose/ (am´ĭ-lōs) a linear, water-soluble glucan; the soluble constituent of starch, as opposed to amylopectin.
amylose
am·y·lose ( m  -l s , -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
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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