amylose

[ am-uh-lohs ]

noun
  1. the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.

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Origin of amylose

1
First recorded in 1875–80; amyl- + -ose2

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British Dictionary definitions for amylose

amylose

/ (ˈæmɪˌləʊz, -ləʊs) /


noun
  1. 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

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