amylose

noun

am·​y·​lose ˈa-mə-ˌlōs 

-ˌlōz

: a component of starch characterized by its straight chains of glucose units

Examples of amylose in a Sentence

Recent Examples on the Web

Studies have found that cooking gelatinizes starch, which means that amylopectin and amylose are released and exposed to enzymes. —Richard Wrangham, Discover Magazine, 8 Dec. 2011

The structure of rice noodles is due to amylose and amylopectin as well. —Ashton Yoon, Discover Magazine, 5 June 2018

Cornstarch is made up of many molecules of glucose, specifically amylopectin and amylose. —Science Buddies, Scientific American, 16 Feb. 2012

Instead, the polysaccharides amylose and amylopectin provide the structure in things like rice noodles. —Ashton Yoon, Discover Magazine, 5 June 2018

The more amylose molecules there are, the firmer, or more viscous, the mesh will be. —Science Buddies, Scientific American, 16 Feb. 2012

As this happens, the spaghetti swells, and small amounts of a starch called amylose leach into the water. —Jennifer Ouellette, Ars Technica, 16 Mar. 2022

Word History

First Known Use

1833, in the meaning defined above

Medical Definition

amylose

noun

am·​y·​lose ˈam-ə-ˌlōs, -ˌlōz 

1

: any of various polysaccharides (as starch or cellulose)

2

: a component of starch characterized by its straight chains of glucose units and by the tendency of its aqueous solutions to set to a stiff gel

3

: any of various compounds (C₆H₁₀O₅)_x obtained by the hydrolysis of starch