amylose

[ am-uh-lohs ]

noun

1. the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.

amylose

/ -ləʊs; ˈæmɪˌləʊz /

noun

1. See 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 Compare amylopectin

Word History and Origins

Origin of amylose¹

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

Example Sentences

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

From Washington Post

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

From Washington Post