Amylose
From Proteopedia
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| - | '''Amylose''' is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of crystalline amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from [[cellulose]], which is a linear polymer of glucose that differs in stereochemistry from amylose. In the context of naturally occurring starch, parts of amylopectin form semi-crystalline layers, while amylose occurs in the amorphous parts. | + | '''Amylose''' is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of crystalline amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from [[cellulose]], which is a linear polymer of glucose that differs in stereochemistry from amylose. In the context of naturally occurring starch, parts of amylopectin form semi-crystalline layers resembling amylose A or B, while amylose itself occurs in the amorphous parts. |
==Structure== | ==Structure== | ||
Revision as of 14:55, 29 May 2025
Amylose is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of crystalline amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose. In the context of naturally occurring starch, parts of amylopectin form semi-crystalline layers resembling amylose A or B, while amylose itself occurs in the amorphous parts.
Structure
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