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.
References in periodicals archive ?
for diabetics: amylose content has to do with glycemic index i.
The fertilization of Peizataifeng with 125 kg N ha-1 had the highest amylose content and was insignificantly different from non-fertilized Peizataifeng and fertilized with 100 kg N ha-1.
2009) showed that the sour cassava starch expansion property was due to the compounds of a molecular mass smaller than amylose and amylopectin, that formed an arrangement that supported water and gases retention during baking.
However, the traits, hulling recovery, milling recovery, kernel length before cooking, kernel breadth before cooking, kernel length after cooking, kernel breadth after cooking, alkali spread value and amylose content were found to be negatively influenced by the sterility inducing cytoplasm for single (in case of alkali spread value) to all (in case of kernel length after cooking) cross combinations.
Besides the esters, the carbamate derivatives of cellulose and amylose were also well-known derivatives of the polysaccharides, while their chiral recognition abilities had not yet been reported.
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.
Water solubility of the samples were >95% (w/w) except for high amylose starch which was 70%.
As shown in Table-1, greater difference in damaged starch, amylose, water solubility protein and lipid of the corn flours were observed and their coefficient of variation were 32.
This low crystalline order suggests probably high amylose content [17].
Starch is composed of two types of glucose polymers, amylose, a linear chain of glucose units joined by a-1,4-glucosidic linkages, and amylopectin, a highly branched amylose in which the branches are tied by a-1,6 bonds (Zobel, 1988).