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Amylose
| |
| Names | |
|---|---|
| IUPAC name
(1→4)-α-D-Glucopyranan
| |
| Identifiers | |
| ChEBI | |
| ChemSpider |
|
| ECHA InfoCard | 100.029.702 |
| UNII | |
CompTox Dashboard (EPA)
|
|
| Properties | |
| Variable | |
| Molar mass | Variable |
| Appearance | White powder |
| Insoluble[1] | |
| Hazards | |
| NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.[2]
- ^ Green, Mark M.; Blankenhorn, Glenn; Hart, Harold (November 1975). "Which Starch Fraction is Water-Soluble, Amylose or Amylopectin?". Journal of Chemical Education. 52 (11): 729. Bibcode:1975JChEd..52..729G. doi:10.1021/ed052p729.
... amylose is the water-insoluble starch component.
- ^ "Resistant starch". Archived from the original on 2010-09-24. Retrieved 2010-07-02.
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