amylose

[ am-uh-lohs ]
/ ˈæm əˌloʊs /

noun

the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.
Compare amylopectin.

Origin of amylose

First recorded in 1875–80; amyl- + -ose2

British Dictionary definitions for amylose

amylose
/ (ˈæmɪˌləʊz, -ləʊs) /

noun

the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodine Compare amylopectin

Medical definitions for amylose

amylose
[ ămə-lōs′, -lōz′ ]

n.

The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.
A polysaccharide, such as cellulose.