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 crystalline 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. In the context of naturally occurring starch, parts of amylopectin form semi-crystalline layers, while amylose occurs in the amorphous parts.

'''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 crystalline 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. In the context of naturally occurring starch, parts of amylopectin form semi-crystalline layers resembling amylose A or B, while amylose itself occurs in the amorphous parts.

==Structure==

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Revision as of 14:53, 29 May 2025 view source Karsten Theis (talk \| contribs) Editor, Macro, Print3D 4,602 edits No edit summary ← Older edit		Revision as of 14:55, 29 May 2025 view source Karsten Theis (talk \| contribs) Editor, Macro, Print3D 4,602 edits No edit summary Newer edit →
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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 crystalline 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. In the context of naturally occurring starch, parts of amylopectin form semi-crystalline layers, while amylose occurs in the amorphous parts.		'''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 crystalline 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. In the context of naturally occurring starch, parts of amylopectin form semi-crystalline layers resembling amylose A or B, while amylose itself occurs in the amorphous parts.

	==Structure==		==Structure==