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

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

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.
References in periodicals archive ?
In the present studies most of the genotypes were analyzed for intermediate amylose content and mild to very strong aroma.
The diets were analyzed to determine the contents of amylose and amylopectin using the procedure described by Englyst et al [15].
Wootton, "Distribution of partial digestion products of hydroxypropyl derivatives of maize and high amylose maize starches," Starch--Staarke, vol.
Amylose content was determined by the iodine binding method described by Williams et al.
On the other side, gamma irradiation rice genotype really influenced on the changer of moisture, amylose, and protein content of rice.
It has shown that nitrogen fertilizer aids protein accumulation in rice grains and restrains amylose accumulation, and gives higher brown rice gel consistency (Hao et al., 2007).
The starchy white amylose powder is actually healthier than the starches used in food production today, which currently provide 50 to 60 percent of the calories needed by humans to survive.
Development of CSPs based on cellulose and amylose derivatives
In this study, the starch-containing agricultural waste had a lower amylose content than normal native starch, even as low as only 1% amylose, with the remainder being amylopectin.
Genetic variation for waxy proteins and amylose content in Spanish spelt wheat (Triticum spelta L.).
In particular, texture is affected by the degree of solidity, adhesion, and cohesion; the ratio of amylose to amylopectin can also affect the texture of cooked rice.