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Amylose
Chemical compound / From Wikipedia, the free encyclopedia
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.[2]
Quick Facts Names, Identifiers ...
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Names | |
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IUPAC name
(1→4)-α-D-Glucopyranan | |
Identifiers | |
ChEBI | |
ChemSpider |
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ECHA InfoCard | 100.029.702 ![]() |
UNII | |
CompTox Dashboard (EPA) |
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Properties | |
Variable | |
Molar mass | Variable |
Appearance | White powder |
Insoluble[1] | |
Hazards | |
NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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