Amylose

Description

The soluble portion of Starch that is contained in the inside of the starch granule. Amylose is composed of straight chain polymer of glucose units. It forms a gel with water and has strong adhesive properties. Amylose turns blue with Iodine.

Synonyms and Related Terms

Amylose (Deut.); amylosa (Esp.); amylose (Fr., Ned.); amyloza (Pol.)

Physical and Chemical Properties

Soluble in water.

Resources and Citations

• G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971

• Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993

• Book and Paper Group, Paper Conservation Catalog, AIC, 1984, 1989

• Wikipedia: http://en.wikipedia.org/wiki/Amylose (Accessed Mar. 20, 2006) -for non-English terms

• Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997

• The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998