Amylose

Amylose
Names
IUPAC name
(1→4)-α-D-Glucopyranan
Identifiers
ChEBI
ChemSpider
  • None
ECHA InfoCard 100.029.702 Edit this at Wikidata
UNII
Properties
Variable
Molar mass Variable
Appearance White powder
Insoluble[1]
Hazards
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineFlammability 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oilInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
1
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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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]

  1. ^ Green, Mark M.; Blankenhorn, Glenn; Hart, Harold (November 1975). "Which Starch Fraction is Water-Soluble, Amylose or Amylopectin?". Journal of Chemical Education. 52 (11): 729. Bibcode:1975JChEd..52..729G. doi:10.1021/ed052p729. ... amylose is the water-insoluble starch component.
  2. ^ "Resistant starch". Archived from the original on 2010-09-24. Retrieved 2010-07-02.