amylose
amylose A long, unbranched-chain, polysaccharide component of native starch composed of glucose units joined by α-1, 4, glycosidic (see GLYCOSIDE) bonds.
amylose
amylose A polysaccharide consisting of linear chains of between 100 and 1000 linked glucose molecules. Amylose is a constituent of starch (the other being amylopectin). In water, amylose reacts with iodine to give a characteristic blue colour.
amylose
amylose The straight chain form of starch. About 20–25% of most starches; the remainder is amylopectin.
amylose
amylose A long, unbranched-chain polysaccharide component of native starch that is composed of glucose units joined by α-1,4 glycosidic bonds.
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Amylose
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Amylose