amylose
noun
am·y·lose
ˈa-mə-ˌlōs 
-ˌlōz
: a component of starch characterized by its straight chains of glucose units
Examples of amylose in a Sentence
Recent Examples on the Web
Studies have found that cooking gelatinizes starch, which means that amylopectin and amylose are released and exposed to enzymes.
—
Richard Wrangham, Discover Magazine, 8 Dec. 2011
The structure of rice noodles is due to amylose and amylopectin as well.
—Ashton Yoon, Discover Magazine, 5 June 2018
Cornstarch is made up of many molecules of glucose, specifically amylopectin and amylose.
—Science Buddies, Scientific American, 16 Feb. 2012
Instead, the polysaccharides amylose and amylopectin provide the structure in things like rice noodles.
—Ashton Yoon, Discover Magazine, 5 June 2018
The more amylose molecules there are, the firmer, or more viscous, the mesh will be.
—Science Buddies, Scientific American, 16 Feb. 2012
As this happens, the spaghetti swells, and small amounts of a starch called amylose leach into the water.
—Jennifer Ouellette, Ars Technica, 16 Mar. 2022
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Richard Wrangham, Discover Magazine, 8 Dec. 2011
The structure of rice noodles is due to amylose and amylopectin as well.
—Ashton Yoon, Discover Magazine, 5 June 2018
Cornstarch is made up of many molecules of glucose, specifically amylopectin and amylose.
—Science Buddies, Scientific American, 16 Feb. 2012
Instead, the polysaccharides amylose and amylopectin provide the structure in things like rice noodles.
—Ashton Yoon, Discover Magazine, 5 June 2018
The more amylose molecules there are, the firmer, or more viscous, the mesh will be.
—Science Buddies, Scientific American, 16 Feb. 2012
As this happens, the spaghetti swells, and small amounts of a starch called amylose leach into the water.
—Jennifer Ouellette, Ars Technica, 16 Mar. 2022
Dictionary Entries Near amylose
Cite this Entry
“Amylose.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/amylose. Accessed 25 Nov. 2024.
Copy CitationMedical Definition
amylose
noun
am·y·lose
ˈam-ə-ˌlōs, -ˌlōz
1
: any of various polysaccharides (as starch or cellulose)
2
: a component of starch characterized by its straight chains of glucose units and by the tendency of its aqueous solutions to set to a stiff gel
3
: any of various compounds (C6H10O5)x obtained by the hydrolysis of starch
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