amylose

A polysaccharide comprising highly branched chains of glucose molecules. It is one of the constituents (the other being amylose) of starch.

Starch obtained from varieties of maize consisting wholly or largely (99%) of amylopectin, compared with ordinary maize starch with 26% amylose and 74% amylopectin. The paste is...

The form in which carbohydrates are stored in many plants and an important dietary constituent. Starch consists of multiple glucose units as either α-amylose or amylopectin; it is digested...

Enzyme found associated with amylases, that attacks the few β‐1,3‐links present in amylose. Pure, crystalline β‐amylase will convert only 70% of amylose to maltose; it requires the presence...