amylose: meaning, definition, pronunciation and examples
C1Academic / Technical
Quick answer
What does “amylose” mean?
A polysaccharide component of starch, consisting of long unbranched chains of glucose units linked by alpha-1,4 glycosidic bonds.
Audio
Pronunciation
Definition
Meaning and Definition
A polysaccharide component of starch, consisting of long unbranched chains of glucose units linked by alpha-1,4 glycosidic bonds.
In a broader biochemical and nutritional context, amylose is the linear, helical fraction of starch, contrasted with the branched amylopectin. It contributes to starch's physical properties, such as gel formation and retrogradation.
Dialectal Variation
British vs American Usage
Differences
No significant differences in meaning or usage. Pronunciation may follow national patterns (see IPA).
Connotations
None; purely technical term.
Frequency
Equal frequency within relevant scientific communities; negligible in general discourse.
Grammar
How to Use “amylose” in a Sentence
The [FOOD/GRAIN] has a high amylose content.Amylose forms a complex with iodine.Amylose constitutes [PERCENTAGE] of the starch.Vocabulary
Collocations
Examples
Examples of “amylose” in a Sentence
adjective
British English
- They analysed the high-amylose maize variety.
- The amylose-rich diet was studied for its effects.
American English
- They studied the amylose content of different potatoes.
- This is a high-amylose corn variety.
Usage
Meaning in Context
Business
Virtually never used. Might appear in highly technical food or agricultural industry reports.
Academic
Common in biochemistry, food science, nutrition, and plant biology textbooks and papers.
Everyday
Extremely rare. A layperson would simply say 'starch'.
Technical
The primary context. Used precisely to differentiate starch components and discuss properties like digestibility or texture.
Vocabulary
Synonyms of “amylose”
Neutral
Weak
Vocabulary
Antonyms of “amylose”
Watch out
Common Mistakes When Using “amylose”
- Pronouncing it as /eɪˈmaɪ.loʊz/ (like 'Amy'). The first syllable is /æm/ as in 'am' (short vowel).
- Misspelling as 'amylase'.
- Using it in non-scientific contexts where 'starch' is sufficient.
FAQ
Frequently Asked Questions
Amylose is a linear (unbranched) glucose chain that forms a helix, while amylopectin is a highly branched glucose polymer. Typically, starch is about 20-30% amylose and 70-80% amylopectin.
High-amylose starches are often considered 'resistant starch' as they are less easily digested, leading to a lower glycemic response and potentially acting as a prebiotic fiber in the colon.
Think of the chemical term 'amyl-' (related to starch) + the suffix '-ose' used for sugars (like glucose, sucrose).
It is found in all starchy foods (grains, potatoes, legumes), but the proportion varies. Long-grain rice, legumes, and some specially bred corn varieties have higher amylose content.
A polysaccharide component of starch, consisting of long unbranched chains of glucose units linked by alpha-1,4 glycosidic bonds.
Amylose is usually academic / technical in register.
Amylose: in British English it is pronounced /ˈæm.ɪ.ləʊz/, and in American English it is pronounced /ˈæm.ɪ.loʊs/. Tap the audio buttons above to hear it.
Learning
Memory Aids
Mnemonic
Think: 'AMYlose' is 'A MYriad of units in a LINE' (linear). Its counterpart, amylopectin, is branched like a 'PECTin' (pectin forms branching gels).
Conceptual Metaphor
A spiral staircase (for its helical structure); a train with cars linked in a single line (for its linear, unbranched chain).
Practice
Quiz
Amylose is best defined as: