amylose

[am-uh-lohs]
noun
the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.
Compare amylopectin.


Origin:
1875–80; amyl- + -ose2

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World English Dictionary
amylose (ˈæmɪˌləʊz, -ləʊs)
 
n
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

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American Heritage
Medical Dictionary

amylose am·y·lose (ām'ə-lōs', -lōz')
n.

  1. The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.

  2. A polysaccharide, such as cellulose.

The American Heritage® Stedman's Medical Dictionary
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Example sentences
Protein and amylose are important factors in the estimation of rice functional quality.
Amylose values obtained using other methods are confounded by where the sample was grown and when.
It is made up of two major glucose polymers, amylose and amylopectin.
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