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What is an amylose?

What is an amylose? Here are some definitions.

Noun
  1. (biochemistry) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.
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Examples
In vitro it will act on both amylose and amylopectin, and can catalyse the formation of large circular molecules from both of these substrates.
Carnaroli rice is rich in amylose, a substance that helps to make consistent the grain.
The two major components of starch are amylose and amylopectin.
Inulin is a soluble carbohydrate of much lower molecular weight than either amylose or amylopectin.
As a result, the starch produced has little or no amylose and consists of amylopectin which modifies the physical properties of the starch.
Most plant starches consist of a mixture of two components: amylose and amylopectin.

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