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amylose

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

Origin of amylose

First recorded in 1875–80; amyl- + -ose2
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

British Dictionary definitions for amylose

amylose

noun
  1. 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 iodineCompare amylopectin
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Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

amylose in Medicine

amylose

(ămə-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.
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The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.