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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.


amylose

/ -ləʊs; ˈæmɪˌləʊz /

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
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


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Word History and Origins

Origin of amylose1

First recorded in 1875–80; amyl- + -ose 2
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Compare Meanings

How does amylose compare to similar and commonly confused words? Explore the most common comparisons:

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Example Sentences

Cornstarch is high in amylose, Provost says, so it is particularly effective at priming the potatoes for crispiness.

This lets the starches fully swell and sets up the amylose spread and cross-link.

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amylopsinamyl propionate