Amylose

Amylose
Names
	IUPAC name (1→4)-α-D-Glucopyranan
Identifiers
CAS Number	9005-82-7 ;
ChEBI	CHEBI:28102 ;
ChemSpider	None;
ECHA InfoCard	100.029.702
UNII	7TDQ74Y18L ;
CompTox Dashboard (EPA)	DTXSID8093813 ;
Properties
Chemical formula	Variable
Molar mass	Variable
Appearance	White powder
Solubility in water	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). verify (what is ?) Infobox references

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]

^ 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.
^ "Resistant starch". Archived from the original on 2010-09-24. Retrieved 2010-07-02.

[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.

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