|amylose (ˈæmɪˌləʊz, -ləʊs)|
|Compare amylopectin the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodine|
amylose am·y·lose (ām'ə-lōs', -lōz')
The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.
A polysaccharide, such as cellulose.