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

This lets the starches fully swell and sets up the amylose spread and cross-link.

From Washington Post

Cornstarch is high in amylose, Provost says, so it is particularly effective at priming the potatoes for crispiness.

From Washington Post

The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant.

From Washington Post

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

From The Guardian

In Sudhair James’ experiment, as he explained to me in an email correspondence, the oil created a complex with some of the starch in the rice, transforming both the fat and the starch into a wholly new compound – an indigestible “amylose lipid complex,” otherwise known as resistant starch type 5.

From US News