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.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

am·y·lose

(am'i-lōs),
An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages. Compare: amylopectin.
Farlex Partner Medical Dictionary © Farlex 2012

amylose

(ăm′ə-lōs′, -lōz′)
n.
A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

am·y·lose

(am'i-lōs)
An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages.
Compare: amylopectin
Medical Dictionary for the Health Professions and Nursing © Farlex 2012

amylose

a carbohydrate polymer composed of unbranched chains of GLUCOSE units. See STARCH.
Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005