{"id":30084,"date":"2020-07-20T05:33:51","date_gmt":"2020-07-20T05:33:51","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=30084"},"modified":"2023-04-10T08:40:48","modified_gmt":"2023-04-10T08:40:48","slug":"amylose","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/amylose\/","title":{"rendered":"Amylose"},"content":{"rendered":"

The straight chain form of starch, with only al-4 bonds. About 20-25% of most starches; the remainder is amylopectin.<\/p>\n

\n

A straight chain polysaccharide found in starch.<\/p>\n

\n

The form of starch that consists of unbranched polymers, containing approximately 4,000 glucose units per molecule (polysaccharide). It is present in potatoes at 23-29% content (variation is thought to be caused by different growing conditions).<\/p>\n

\n

A carbohydrate of starch.<\/p>\n

\n

A straight chain polymer of glucose found in plants.<\/p>\n

\n

The name applied to any carbohydrate of the starch group.<\/p>\n

\n

A group of carbohydrates that includes starch, cellulose, and dextrin.<\/p>\n

\n

This statement refers to a complex carbohydrate composed of numerous glucose molecules linked together in a linear configuration. This particular type of carbohydrate represents approximately 20% of the starches that can be broken down and utilized by the body during digestion.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The straight chain form of starch, with only al-4 bonds. About 20-25% of most starches; the remainder is amylopectin. A straight chain polysaccharide found in starch. The form of starch that consists of unbranched polymers, containing approximately 4,000 glucose units per molecule (polysaccharide). It is present in potatoes at 23-29% content (variation is thought to […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-30084","post","type-post","status-publish","format-standard","hentry","category-a"],"yoast_head":"\nAmylose - Definition of Amylose<\/title>\n<meta name=\"description\" content=\"The straight chain form of starch, with only al-4 bonds. 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It is present in potatoes at 23-29% content (variation is thought to be caused by different growing conditions).A carbohydrate of starch.A straight chain polymer of glucose found in plants.The name applied to any carbohydrate of the starch group.A group of carbohydrates that includes starch, cellulose, and dextrin.This statement refers to a complex carbohydrate composed of numerous glucose molecules linked together in a linear configuration. 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