amylose


amylose
An unbranched polyglucose (glucan) in starch, similar to cellulose, containing α(1→4) linkages. Cf.:amylopectin.

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am·y·lose 'am-ə-.lōs, -.lōz n
1) any of various polysaccharides (as starch or cellulose)
2) 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
3) any of various compounds (C6H10O5)x obtained by the hydrolysis of starch

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n.

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am·y·lose (amґə-lōs) a linear, water-soluble glucan, a lesser constituent of starch (see also amylopectin); it consists of a chain of glucose residues in α-(1,4) linkage and it stains blue with iodine.

Medical dictionary. 2011.