A polysaccharide consisting of linear chains of between 100 and 1000 linked glucose molecules. Amylose is a constituent of starch. In water, amylose reacts with iodine to give a characteristic blue colour.
Biology
A polysaccharide consisting of linear chains of between 100 and 1000 linked glucose molecules. Amylose is a constituent of starch (the other being amylopectin). In water, amylose reacts with iodine to give a characteristic blue colour.