Amylose
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.
| Names | |
|---|---|
| IUPAC name
(1→4)-α-D-Glucopyranan | |
| Identifiers | |
| ChEBI | |
| ChemSpider |
|
| ECHA InfoCard | 100.029.702 |
| UNII | |
CompTox Dashboard (EPA) |
|
| Properties | |
| Variable | |
| Molar mass | Variable |
| Appearance | White powder |
| Insoluble | |
| Hazards | |
| NFPA 704 (fire diamond) |
1
1
0 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references | |
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