Amylose: Difference between revisions

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'''Amylose is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose.

'''Amylose''' is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose.

==Structure==

Amylose A and B occur as parallel double-helices of glucose chains, with 6 glucose units per turn. In contrast, amylose V occurs as a single helix as shown in the figure.

Amylose A and B occur as parallel double-helices of glucose chains, with 6 glucose units per turn. In contrast, amylose V occurs as a single helix as shown in the figure. A more irregular conformation of a cyclic amylose occurs is found in complex with a protein in the structure [[jiw]].

</StructureSection>

== References ==

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-'''Amylose is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose.
+'''Amylose''' is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose.
 ==Structure==
-<StructureSection load='1c8' size='340' side='right' caption='Caption for this structure' scene=''>
+<StructureSection load='1c58' size='340' side='right' caption='Caption for this structure' scene=''>
-Amylose A and B occur as parallel double-helices of glucose chains, with 6 glucose units per turn. In contrast, amylose V occurs as a single helix as shown in the figure.
+Amylose A and B occur as parallel double-helices of glucose chains, with 6 glucose units per turn. In contrast, amylose V occurs as a single helix as shown in the figure. A more irregular conformation of a cyclic amylose occurs is found in complex with a protein in the structure [[jiw]].
 </StructureSection>
 == References ==
 <references/>