Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.
  • noun A polysaccharide, such as starch or cellulose.

from The Century Dictionary.

  • noun One of the three groups into which the carbohydrates are divided, the others being glucose and saccharose.

from the GNU version of the Collaborative International Dictionary of English.

  • noun (Chem.) One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun biochemistry The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.

Etymologies

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Examples

  • Plants produce starch in two different configurations: a completely linear chain called amylose, and a highly branched form called amylopectin, each of which may contain thousands of glucose units.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

  • Plants produce two broadly different forms of starch: simple long chains called amylose, and highly branched chains called amylopectin.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

  • Plants produce two broadly different forms of starch: simple long chains called amylose, and highly branched chains called amylopectin.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

  • Plants produce starch in two different configurations: a completely linear chain called amylose, and a highly branched form called amylopectin, each of which may contain thousands of glucose units.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

  • The amylopectin is shattered into short starch molecules called amylose, which are easily digested by the enzyme amylase.

    Signs of the Times 2009

  • Conventional potato varieties contain starch granules made up of two glucose polymers: amylopectin, a highly branched molecule; and amylose, which has a linear molecular arrangement.

    Potato-Head Regulators MD Henry Miller 2010

  • However, although the alignment of the linear amylose chains may be useful in food preparation, it is undesirable and so must be removed for many industrial applications, such as making the coating on glossy printing paper.

    Potato-Head Regulators MD Henry Miller 2010

  • The amylose component is responsible for some of the characteristics of, for example, corn flour and wheat flour, which makes them thicken sauces while cooling.

    Potato-Head Regulators MD Henry Miller 2010

  • The availability of Amflora means that potatoes with low-amylose starch appropriate for industrial uses will now be grown in Europe, and offer economic benefits to both local industry and farmers.

    Potato-Head Regulators MD Henry Miller 2010

  • But other rice is low, if it is mostly amylose starch.

    Running from the proof: correlation does not mean causation | The Blog of Michael R. Eades, M.D. 2008

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