Straight-chain fraction of starch.
A component of starch consisting of a chain polymer of linked D-glucopyranosyl structures. Thermoplastic starch polymers consist largely of amylose.
a component of starch characterized by its straight chains of glucose units and by the tendency of its aqueous solutions to set to a stiff gel
Amylose-free diet—the diet that recognizes that dietary restriction of the group of carbohydrates that have the complex plant starch, amylose, will prevent the rapid rise of blood sugar after a meal. Amylose-containing foods that must be avoided are wheat, rice, oats, barley and rye; bananas; and vegetable, that grow below the ground. See, Lose the Weight You Hate, Ritchie C. Shoemaker MD, 2002
One of the components of starch; it is a smaller molecule than amylopectin and consists of straight chains of glucose units
This type of starch in found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque.
Compare with amyopectin. A form of starch made of long, unbranched chains of -D-glucose molecules.
A straight-chain starch molecule found in the endosperm of barley.
Straight chain of native starch that is soluble in water. Usually reduced to dextrins and various sugars by diastatic enzymes during mashing.
The predominantly linear polysaccharide constituent of starch in which anhydroglucose units are linked by a-D-1,4 glucosidic bonds. The level of amylose and its molecular weight vary between different starch types. Amylose molecules may comprise between 200-2000 anhydroglucose units. Sols of amylose are very unstable due to intermolecular attraction and association of neighbouring amylose molecules. This leads to viscosity increase, retrogradation and, under specific conditions, precipitation of amylose particles. Amylose forms a helical complex with iodine giving a characteristic blue colour.
Amylose (CAS# 9005-82-7) is a linear polymer of glucose linked with mainly α(1→4) bonds. It can be made of several thousands of glucose units. It is one of the two components of starch, the other being amylopectin.