amylose


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am·y·lose

 (ăm′ə-lōs′, -lōz′)
n.
A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

amylose

(ˈæmɪˌləʊz; -ləʊs)
n
(Biochemistry) 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
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

am•yl•ose

(ˈæm əˌloʊs)

n.
the inner, soluble component of starch granules. Compare amylopectin.
[1875–80]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
Translations
amilosio
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References in periodicals archive ?
Various cooking quality traits like alkali digestion value (Little et al., 1958), gel consistency (Cagampang et al., 1973), amylose content (Sowbhagya and Bhattacharya, 1971), kernel length, kernel breadth, cooked kernel length, cooked kernel breadth, kernel elongation ratio (Azees and Shafi, 1966) and aroma were also determined (Juliano and Perez, 1984).
GENETIC VARIABILITY AND INTER-TRAIT ASSOCIATION FOR COOKING AND MICRONUTRIENT (Feand Zn) TRAITS IN ADVANCE LINES OF KALANAMAK AROMATIC RICE
The amylose and amylopectin ratio of starch governs its physical properties.
Characterize acylated starch to determine applications
For instance, Arcadia's RS GoodWheat contains up to 94 percent amylose, the highest levels available, which has been proven to deliver significant health benefits.
Arcadia Biosciences announces end to lawsuit against Arista Cereal Technologies
Native starch is mostly composed of two distinct types of glucose polymers: amylose (liner glucose polymers) and amylopectin (highly branched glucose polymers).
Effects of different amylose to amylopectin ratios on rumen fermentation and development in fattening lambs
1) Government should promote & incentivize production of high-quality low amylose (less than 18%) rice varieties.
Kibitzing on perennial rice shortage
The ingredients that now classify as dietary fibers are: mixed plant cell wall fibers (sugar cane fiber and apple fiber); arabinoxylan (cereal grains); inulin (a carbohydrate) and inulin-type fructans (chicory root); high amylose starch, which Is resistant to digestion and has a low glyceric index; galactooligosaccharide and polydextrose (prebiotics); resistant maltodextrin/dextrin (from corn); and alginate, primarily used in medical applications.
More Ingredients Classified as Dietary Fibers
Common corn starch has about 25% amylose and 75% amylopectin.
Effect of individual and combined physical treatments on the properties of corn starch/Efeito dos tratamentos fisicos individuais e combinados nas propriedades do amido de milho
made different degrees of acetylation of high, medium, and low amylose rice starch.
Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties
Studies of different fractions of potato starches of different sorts have shown a general rule for amylose contents: the highest amylose concentration was found in the fraction with high molecular granules, while the lower one was found in the fraction with medium molecular granules, and the lowest one is one with low molecular granules [8].
Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications
Amylose weight was measured with iodocalorimetry method.
Physicochemical study and organoleptic of Aceh's local rice (Oryza sativa L.) mutant [M.sub.3] as a result of irradiation of gamma ray

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