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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.


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Karsten Theis

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