amylose


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amylose

[′am·ə‚lōs]
(biochemistry)
A linear starch polymer.
References in periodicals archive ?
It may be possible to use amylose inclusion complexes to prevent the loss of volatile or labile flavoring materials during the processing and storage of products because the complexes are markedly resistant to high temperature and oxidation.
Genetic variation for waxy proteins and amylose content in Spanish spelt wheat (Triticum spelta L.
This melting process causes the amylopectin and amylose to flow together to form an homogeneous material, termed TPS, which is highly biodegradable but tends to have mechanical properties that are inferior in all respects to traditional plastics.
The increase in solubility as drying temperature increased may be due to the fact that there is a higher granule swelling permitting the exudation of amylose.
The determination of amylose content in rice is carried out according to ISO 6647:1987.
Starch is a polymer made of amylose and amylopectin.
Glucose molecules in amylose are joined by 1,4 linkages, bonds between the number 1 carbon atom of one glucose and the number 4 carbon atom of the next glucose.
The primary differentiation of rice is due to the divergent volumes of the starch molecule amylose
4) Barley kernels from a variety with elevated amounts of amylose yielding increased levels of resistant starch (RS) in the finished product (HAB);
5 per cent] rice and normally rice contains 20-25 per cent amylose.
Dietary pulses such as chickpeas, beans, lentils, and peas are characterized by a low glycemic index, high fiber content, high levels of amylose and resistant starches, and vegetable protein and various other antinutrients "which may act as enzyme inhibitors," Dr.
A kind of Chokuwa rice can be pounded and put on a ' tawa' straight away Bora and the less waxy Chokuwa varieties get their characteristics based on their low amylose content.