amylose
n.
ingredient of amylum
Amylose
Amylose (
CAS# 9005-82-7) is a linear
polymer of
glucose linked with mainly α(1→4) bonds. It can be made of several thousand glucose units. It is one of the two components of
starch, the other being
amylopectin.The α(1→4) bonds promote the formation of a
helix structure. The
structural formula of amylose is pictured at right. The number of repeated glucose subunits (n) can be many thousands (usually in the range of 300 and 3000).Amylose
starch is less readily digested than
amylopectin. However it takes up less space so is preferred for storage in plants; it is about 20% of the starch in plants is stored. The digestive enzyme
amylase works on the ends of the starch molecule, breaking it down into sugars.
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Amylose (die)
n.
amylose, ingredient of amylum
amylose
n.
amylose, ingredient of amylum
Amylose
(n.)
One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
Webster's Revised Unabridged Dictionary (1913), edited by Noah Porter.
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