amylose

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amylose

 [am´ĭ-lōs]
1. any carbohydrate other than a glucose or saccharose.
2. the soluble constituent of starch, as opposed to amylopectin.

am·y·lose

(am'i-lōs),
An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages. Compare: amylopectin.

amylose

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

amylose

(ăm′ə-lōs′, -lōz′)
n.
A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.

amylose

a minor constituent of starch (20-30%), consisting of a linear chain of glucose molecules connected by linkages; it stains blue with iodine.

am·y·lose

(am'i-lōs)
An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages.
Compare: amylopectin

amylose

a carbohydrate polymer composed of unbranched chains of GLUCOSE units. See STARCH.

amylose

1. polysaccharide of d-glucose containing α-1→4 glycosidic bonds.
2. the soluble constituent of starch, as opposed to amylopectin.