amylose

American  

[am-uh-lohs] / ˈæm əˌloʊs /

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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amylose British  

/ -ləʊs, ˈæmɪˌləʊz /

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 iodine Compare amylopectin

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Etymology

Origin of amylose

First recorded in 1875–80; amyl- + -ose ²

Compare meaning

How does amylose compare to similar and commonly confused words? Explore the most common comparisons:

• amylose vs. amylopectin
• amylose vs. cellulose

Example Sentences

Starch has amylose and amylopectin that make it more rigid than cellulose.

From Textbooks • Jun. 9, 2022

The diet is rich in a specific type of fibre that comes from a plant product called high amylose corn starch.

From The Guardian • Mar. 27, 2017

The type of potato is important because these drier potatoes have a high percentage of starch, specifically of a type called amylose that dissolves during cooking.

From Los Angeles Times • Nov. 21, 2014

They occur in long chains called amylose or branched chains called amylopectin, both of which are stored in plant-based foods and are relatively easy to digest.

From Textbooks • Jun. 19, 2013

Starch is composed of a number of overlapping layers separated by starch cellulose; between these layers the true starch or amylose is found.

From Human Foods and Their Nutritive Value by Snyder, Harry