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amylose

n. 直链淀粉

直链淀粉

The Collaborative International Dictionary of English v.0.48 (gcide)

Amylose \Am`y*lose"\, n. (Chem.)
One of the starch group {(C6H10O5)n} of the carbohydrates;
as, starch, arabin, dextrin, cellulose, etc.
[1913 Webster]

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Evaluation of amylose content: Structural and functional properties . . .
Amylose content (AC) is critical in evaluating starch properties, significantly influencing the food industry and human nutrition Although amylose is not completely linear, its unique structure makes it a key research focus across various scientific fields
Amylose | chemistry | Britannica
Chief among these is amylose, a starch that accounts for 20 percent of dietary carbohydrate Amylose consists of a straight chain of glucose molecules bound to their neighbours by oxygen links The bulk of the starch is amylopectin, which has a branch chain linked in after every 25 molecules… Read More starch In starch

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