Amylose

Amylose is one of the two main components of starch, the second component is called amylopectin. Starch is the most abundant carbohydrate in plant foods such as potatoes, rice, corn and wheat.

Amylose is a linear molecule consisting of several thousand glucose molecules linked by an α-1,4-glycosidic bond. Amylopectin, on the other hand, is a branched molecule consisting of many linear glucose chains connected by an α-1,4-glycosidic bond and branches formed by an α-1,6-glycosidic bond.

Amylose has the property of forming gels with water, while amylopectin does not form gels. This property makes amylose an important ingredient in the food industry, where it is used as a thickener and stabilizer for sauces, soups, creams and other products.

In addition, amylose plays an important role in digestion. It cannot be broken down into monomers (glucose) by human enzymes such as amylase in the saliva and pancreas, so it passes through the stomach and small intestine unchanged. This allows amylose to serve as a source of dietary fiber, which can help improve bowel function.

In general, amylose is an important component of starch that is used in the food industry and plays an important role in digestion. Its properties and functions continue to be studied and it remains an exciting area of ​​research in food science.

Amylose is a starch molecule from a plant source. Water from three fractions stabilizes its shape. It consists of amylose chains. The strong attraction between the amylose amino acids creates a dense structure. It is responsible for the texture of starch, its mechanical properties and color in the fresh product. Water is held in amylose by its hydro