noun
- a type of starch consisting of unbranched chains of glucose molecules
Usage: biochemistry
Examples
- Amylose makes up about 20-25% of most starches.
- The linear structure of amylose allows it to form helical coils.
- Amylose gives a blue color when tested with iodine.
- Rice with high amylose content tends to be less sticky when cooked.
- Scientists study amylose to understand starch digestion.
- Amylose chains can contain hundreds of glucose units.