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amylose

amylose A polysaccharide consisting of linear chains of between 100 and 1000 linked glucose molecules. Amylose is a constituent of starch (the other being amylopectin). In water, amylose reacts with iodine to give a characteristic blue colour.

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amylose

amylose A long, unbranched-chain, polysaccharide component of native starch composed of glucose units joined by α-1, 4, glycosidic (see GLYCOSIDE) bonds.

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amylose

amylose A long, unbranched-chain polysaccharide component of native starch that is composed of glucose units joined by α-1,4 glycosidic bonds.

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amylose

amylose The straight chain form of starch. About 20–25% of most starches; the remainder is amylopectin.

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"amylose." A Dictionary of Food and Nutrition. . Encyclopedia.com. 23 Feb. 2018 <http://www.encyclopedia.com>.

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amylose

amylose (am-i-lohz) n. see starch.

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"amylose." A Dictionary of Nursing. . Encyclopedia.com. 23 Feb. 2018 <http://www.encyclopedia.com>.

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