Pronunciation: [ˈamɪlˌə͡ʊz] (IPA) 
The word "Amylose" is spelled /ˈæmɪloʊz/. The first sound is /æ/, which is pronounced as the "short a" sound. The second sound is /m/ followed by /ɪ/, which is pronounced as the "ih" sound. The third sound is /l/, and the fourth sound is /oʊ/, which is pronounced as the "oh" sound. The last sound is /z/, which is pronounced as the "z" sound. This word refers to a type of starch molecule that comprises long chains of glucose units.
Amylose is a type of polysaccharide that is a fundamental component of starch. It is a linear and unbranched polymer made up of glucose units linked together by alpha-1,4-glycosidic bonds. As one of the two major components of starch, amylose contributes to its structural and functional properties.
In terms of structure, amylose consists of long chains of glucose molecules arranged in a helical shape. This helical structure arises due to the specific angle formed by the glycosidic bonds connecting the glucose units. The chains can be quite long, containing anywhere from hundreds to thousands of glucose units.
Amylose plays a crucial role in the formation and organization of starch granules, which serve as a vital energy storage molecule in plants. It has a high capacity to form compact, insoluble complexes through interactions with other starch components, such as amylopectin. This property allows amylose to contribute to the formation of a highly organized and compact starch granule structure.
From a functional perspective, amylose influences the digestibility and physical properties of starch. Its presence affects the rate of starch gelatinization and retrogradation, which can impact the texture, stability, and palatability of various food products. Amylose content also influences the glycemic index of foods, as it is associated with slower digestion and absorption of glucose.
Overall, amylose is a crucial component of starch, providing important structural and functional characteristics to this essential carbohydrate polymer.
One of the three groups of the carbohydrates, which contains starch, dextrin, and cellulose; the other groups are glucose and saccharose.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "amylose" derives from the Greek term "Amylon", which means "starch". The suffix "-ose" is commonly used in biochemistry to denote a sugar or saccharide, indicating that amylose is a type of sugar polymer found in starch.
