519:, or low-molecular-weight sugars can reduce the loss in stability. The ability to bind water can add substance to food, possibly serving as a fat replacement. For example, amylose is responsible for causing white sauce to thicken, but, upon cooling, the solid and the water will partly separate. Amylose is known for its good film-forming properties, useful in food packaging. Excellent film-forming behavior of amylose was studied already in 1950s. Amylose films are better for both barrier properties and mechanical properties when compared to the amylopectin films.
175:
125:
252:
2129:
453:(which has short, highly branched chains), high-amylose starch is more resistant to digestion. Unlike amylopectin, amylose is insoluble in water. It also reduces the crystallinity of amylopectin and how easily water can infiltrate the starch. The higher the amylose content, the less expansion potential and the lower the gel strength for the same starch concentration. This can be countered partially by increasing the granule size.
24:
303:
257:
256:
440:
Fiber X-ray diffraction analysis coupled with computer-based structure refinement has found A-, B-, and C- polymorphs of amylose. Each form corresponds to either the A-, the B-, or the C- starch forms. A- and B- structures have different helical crystal structures and water contents, whereas the C-
255:
572:
Researchers have identified the
Granule Bound Starch Synthase (GBSS) as the enzyme that specifically elongates amylose during starch biosynthesis in plants. The waxy locus in maize encodes for the GBSS protein. Mutants lacking the GBSS protein produce starch containing only
375:
382:
Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). The
465:; however, because of its helical structure, it takes up less space than amylopectin. As a result, it is the preferred starch for storage in plants. It makes up about 30% of the stored starch in plants, though the percentage varies by species and variety.
581:. In Arabidopsis leaves, another gene, encoding the Protein Targeting to STarch (PTST) protein, is required in addition to GBSS for amylose synthesis. Mutants lacking either protein produce starch without amylose. Genetically modified potato cultivar
855:
860:
A survey of 22 popular organic chemistry textbooks showed that only four correctly stated that of the two components of starch, amylopectin is the water-soluble, and amylose is the water-insoluble.
1199:
Juliano, B. O.; Perez, C. M.; Komindr, S.; Banphotkasem, S. (December 1989). "Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics".
1343:
Zhong, Fang; Yokoyama, Wallace; Wang, Qian; Shoemaker, Charles F (2006). "Rice Starch, Amylopectin, and
Amylose: Molecular Weight and Solubility in Dimethyl Sulfoxide-Based Solvents".
1149:
437:
structure, making it possible for hydrogen bonds to form between the oxygen atoms bound at the 2-carbon of one glucose molecule and the 3-carbon of the next glucose molecule.
414:. Within this group, there are many different variations. Each is notated with V and then a subscript indicating the number of glucose units per turn. The most common is the V
1095:
Rindlav-Westling, A˚sa; Stading, Mats; Hermansson, Anne-Marie; Gatenholm, Paul (July 1998). "Structure, mechanical and barrier properties of amylose and amylopectin films".
483:
Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling agent in industrial and food-based contexts. Loose helical amylose chains have a
390:
There are three main forms of amylose chains can take. It can exist in a disordered amorphous conformation or two different helical forms. It can bind with itself in a
258:
538:
for starch. If starch is mixed with a small amount of yellow iodine solution, a blue-black color will be observed. The intensity of the color can be tested with a
1122:
Myllärinen, Päivi; Partanen, Riitta; Seppälä, Jukka; Forssell, Pirkko (December 2002). "Effect of glycerol on behaviour of amylose and amylopectin films".
1290:"PROTEIN TARGETING TO STARCH is Required for Localising GRANULE-BOUND STARCH SYNTHASE to Starch Granules and for Normal Amylose Synthesis in Arabidopsis"
316:
804:
Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M, Schalinske K, Scott MP, Whitley EM (2013).
669:
387:
of amylose is pictured at right. The number of repeated glucose subunits (n) is usually in the range of 300 to 3000, but can be many thousands.
280:
714:
Cohen, R.; Orlova, Y.; Kovalev, M.; Ungar, Y.; Shimoni, E. (2008). "Structural and
Functional Properties of Amylose Complexes with Genistein".
1041:
Chung, Hyun-Jung; Liu, Qiang (2009). "Impact of molecular structure of amylopectin and amylose on amylose chain association during cooling".
495:. The one problem with this is that, when it crystallizes or associates, it can lose some stability, often releasing water in the process (
1153:
433:, but for the most part bound glucose ring oxygens lie on one side of the structure. The α(1→4) structure promotes the formation of a
273:
631:
Green, Mark M.; Blankenhorn, Glenn; Hart, Harold (November 1975). "Which Starch
Fraction is Water-Soluble, Amylose or Amylopectin?".
1174:
1393:
1068:
Wolff, Ivan A.; Davis, H. A.; Cluskey, J. E.; Gundrum, L. J.; Rist, Carl E. (April 1951). "Preparation of Films from
Amylose".
872:
Green, Mark M; Blankenhorn, Glenn; Hart, Harold (1975). "Which starch fraction is water-soluble, amylose or amylopectin?".
499:). When amylose concentration is increased, gel stickiness decreases but firmness increases. When other things, including
752:
441:
structure is a mixture of A- and B- unit cells, resulting in an intermediate packing density between the two forms.
362:
structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of
311:
693:
Nelson, David and
Michael M. Cox. Principles of Biochemistry. 5th ed. New York: W. H. Freeman and Company , 2008.
323:
266:
542:, using a red filter to discern the concentration of starch present in the solution. It is also possible to use
673:
132:
120:
546:
in titrations involving iodine reduction. It is also used in amylose magnetic beads and resin to separate
1386:
777:
Sarko, A; Wu, H.-C. H (1978). "The
Crystal Structures of A-, B- and C-Polymorphs of Amylose and Starch".
153:
1288:
Seung, David; Soyk, Sebastian; Coiro, Mario; Maier, Benjamin A; Eicke, Simona; Zeeman, Samuel C (2015).
943:"Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties"
909:"Relationships between thermal, rheological characteristics and swelling power for various starches"
2153:
1453:
170:
1946:
702:
547:
539:
2132:
1940:
1379:
908:
1934:
810:
610:
496:
36:
2073:
881:
640:
141:
66:
8:
1253:
Keeling, Peter L; Myers, Alan M (2010). "Biochemistry and
Genetics of Starch Synthesis".
56:
1178:
992:"Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes"
885:
644:
426:
forms exist as well. These provide an even larger space for the guest molecule to bind.
174:
124:
86:
1316:
1289:
1266:
1232:
1018:
991:
967:
942:
832:
805:
586:
492:
384:
1135:
1108:
927:
1360:
1321:
1270:
1236:
1224:
1216:
1023:
972:
837:
731:
403:
1526:
1352:
1311:
1301:
1262:
1208:
1131:
1104:
1077:
1050:
1013:
1003:
962:
954:
923:
889:
827:
819:
786:
723:
648:
543:
363:
351:
222:
192:
1054:
2158:
1975:
1921:
1901:
1792:
1306:
1962:
1759:
1516:
1493:
1473:
461:
Amylose is important in plant energy storage. It is less readily digested than
430:
339:
294:
958:
394:(A or B form), or it can bind with another hydrophobic guest molecule such as
2147:
2068:
1985:
1873:
1764:
1220:
790:
562:
469:
113:
1008:
1952:
1833:
1815:
1463:
1403:
1364:
1325:
1274:
1027:
976:
841:
735:
391:
1228:
1094:
823:
756:
279:
2110:
2098:
1970:
1881:
1629:
1624:
1564:
1371:
574:
535:
531:
516:
508:
500:
484:
473:
462:
450:
407:
1081:
449:
Because the long linear chains of amylose more readily crystallize than
265:
1886:
1828:
1823:
1696:
1649:
1212:
604:
530:
of amylose, binding with the starch polymer that absorbs certain known
399:
272:
203:
97:
1356:
893:
727:
652:
2044:
2040:
1995:
1909:
1891:
1858:
1843:
1664:
1587:
1549:
990:
Wang, Juan; Hu, Pan; Chen, Zichun; Liu, Qiaoquan; Wei, Cunxu (2017).
578:
566:
504:
941:
Pycia, K; Gałkowska, D; Juszczak, L; Fortuna, T; Witczak, T (2014).
293:
Except where otherwise noted, data are given for materials in their
2061:
2022:
2007:
1980:
1929:
1863:
1736:
1731:
1716:
1701:
1617:
1612:
1432:
1427:
512:
238:
2083:
2051:
2026:
2016:
2012:
1990:
1853:
1848:
1838:
1748:
1711:
1706:
1684:
1669:
1659:
1576:
1554:
1538:
1121:
856:"Which Starch Fraction is Water-Soluble, Amylose or Amylopectin?"
598:
582:
477:
347:
703:
a visualisation with references to the literature is found here
378:
Amylose A is a parallel double-helix of linear chains of glucose
358:, making up approximately 20–30%. Because of its tightly packed
2093:
2088:
2078:
2055:
2032:
2000:
1787:
1782:
1726:
1689:
1674:
1654:
1641:
1602:
1597:
1592:
1505:
1458:
1448:
1422:
1417:
1198:
601:, genetically modified low amylose potato (high in amylopectin)
523:
488:
411:
395:
355:
1679:
1482:
1175:"Amylose Magnetic Beads(E8035), pMAL Companion Products, NEB"
940:
527:
434:
359:
77:
158:
558:
374:
23:
1342:
1201:
Plant Foods for Human
Nutrition (Dordrecht, Netherlands)
1067:
803:
487:
interior that can bind to hydrophobic molecules such as
429:
This linear structure can have some rotation around the
713:
806:"Resistant starch: promise for improving human health"
561:, the less sticky long-grain rice, have a much lower
1248:
1246:
871:
657:... amylose is the water-insoluble starch component.
630:
1287:
1243:
747:
745:
522:In a laboratory setting, it can act as a marker.
2145:
254:
65:
742:
1387:
989:
1255:Annual Review of Food Science and Technology
1252:
797:
418:form, which has six glucose units a turn. V
350:units, bonded to each other through α(1→4)
1401:
1394:
1380:
1345:Journal of Agricultural and Food Chemistry
716:Journal of Agricultural and Food Chemistry
480:, which can be used as sources of energy.
173:
123:
1315:
1305:
1017:
1007:
966:
831:
406:. This is known as the V form and is how
140:
1040:
373:
776:
169:
2146:
1070:Industrial & Engineering Chemistry
947:Journal of Food Science and Technology
589:was developed to not produce amylose.
534:of light. Hence, a common test is the
444:
114:
1375:
1150:"Biochemistry Structure and Function"
983:
906:
507:can be affected, but incorporating κ-
410:binds to amylose in the structure of
354:. It is one of the two components of
85:
13:
1267:10.1146/annurev.food.102308.124214
472:breaks down starch molecules into
250:
14:
2170:
1336:
907:Li, Jeng-Yune; Yeh, An-I (2001).
552:
2128:
2127:
565:, which could be beneficial for
526:molecules fit neatly inside the
301:
22:
1281:
1192:
1167:
1142:
1115:
1088:
1061:
1034:
934:
900:
865:
297:(at 25 °C , 100 kPa).
848:
770:
707:
696:
687:
662:
624:
613:, high amylose potato cultivar
1:
1136:10.1016/S0144-8617(02)00042-5
1109:10.1016/S0144-8617(98)00025-3
1055:10.1016/j.carbpol.2009.03.004
928:10.1016/S0260-8774(00)00236-3
874:Journal of Chemical Education
633:Journal of Chemical Education
617:
1307:10.1371/journal.pbio.1002080
369:
7:
916:Journal of Food Engineering
607:, high amylose maize starch
592:
456:
10:
2175:
996:Frontiers in Plant Science
557:High-amylose varieties of
2123:
1961:
1918:
1900:
1872:
1814:
1807:
1775:
1747:
1640:
1575:
1537:
1504:
1481:
1472:
1441:
1410:
959:10.1007/s13197-014-1531-3
291:
232:
185:
49:
35:
30:
21:
1454:Cyclohexane conformation
791:10.1002/star.19780300302
1947:Isomaltooligosaccharide
1009:10.3389/fpls.2017.00469
548:maltose-binding protein
503:, bind to amylose, the
1941:Galactooligosaccharide
544:starch as an indicator
379:
261:
208:Variable
1935:Fructooligosaccharide
1124:Carbohydrate Polymers
1097:Carbohydrate Polymers
1043:Carbohydrate Polymers
824:10.3945/an.113.004325
811:Advances in Nutrition
611:Russet Burbank potato
468:The digestive enzyme
377:
260:
243:(fire diamond)
1082:10.1021/ie50496a039
886:1975JChEd..52..729G
645:1975JChEd..52..729G
445:Physical properties
223:Solubility in water
18:
1213:10.1007/bf01092074
670:"Resistant starch"
587:BASF Plant Science
493:aromatic compounds
431:phi and psi angles
385:structural formula
380:
324:Infobox references
262:
16:
2141:
2140:
2119:
2118:
1803:
1802:
1357:10.1021/jf051918i
894:10.1021/ed052p729
728:10.1021/jf800255c
722:(11): 4212–4218.
653:10.1021/ed052p729
528:helical structure
404:aromatic compound
345:
332:Chemical compound
330:
329:
154:CompTox Dashboard
43:
2166:
2131:
2130:
1922:oligosaccharides
1902:Tetrasaccharides
1812:
1811:
1527:Dihydroxyacetone
1479:
1478:
1396:
1389:
1382:
1373:
1372:
1368:
1351:(6): 2320–2326.
1330:
1329:
1319:
1309:
1285:
1279:
1278:
1250:
1241:
1240:
1196:
1190:
1189:
1187:
1186:
1177:. Archived from
1171:
1165:
1164:
1162:
1161:
1152:. Archived from
1146:
1140:
1139:
1119:
1113:
1112:
1103:(2–3): 217–224.
1092:
1086:
1085:
1065:
1059:
1058:
1038:
1032:
1031:
1021:
1011:
987:
981:
980:
970:
953:(8): 4797–4807.
938:
932:
931:
913:
904:
898:
897:
869:
863:
862:
852:
846:
845:
835:
801:
795:
794:
774:
768:
767:
765:
764:
755:. Archived from
749:
740:
739:
711:
705:
700:
694:
691:
685:
684:
682:
681:
672:. Archived from
666:
660:
659:
628:
364:resistant starch
352:glycosidic bonds
343:
314:
308:
305:
304:
282:
275:
268:
253:
193:Chemical formula
178:
177:
162:
160:
144:
127:
116:
89:
69:
41:
26:
19:
15:
2174:
2173:
2169:
2168:
2167:
2165:
2164:
2163:
2154:Polysaccharides
2144:
2143:
2142:
2137:
2115:
1976:Oat beta-glucan
1963:Polysaccharides
1957:
1920:
1914:
1896:
1868:
1799:
1793:Neuraminic acid
1771:
1743:
1636:
1571:
1533:
1500:
1474:Monosaccharides
1468:
1437:
1406:
1400:
1339:
1334:
1333:
1300:(2): e1002080.
1286:
1282:
1251:
1244:
1197:
1193:
1184:
1182:
1173:
1172:
1168:
1159:
1157:
1148:
1147:
1143:
1120:
1116:
1093:
1089:
1066:
1062:
1039:
1035:
988:
984:
939:
935:
911:
905:
901:
870:
866:
854:
853:
849:
802:
798:
779:Starch - Stärke
775:
771:
762:
760:
751:
750:
743:
712:
708:
701:
697:
692:
688:
679:
677:
668:
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663:
629:
625:
620:
595:
555:
459:
447:
425:
421:
417:
372:
333:
326:
321:
320:
319: ?)
310:
306:
302:
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287:
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285:
284:
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263:
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225:
198:Variable
195:
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147:
108:
92:
72:
59:
45:
12:
11:
5:
2172:
2162:
2161:
2156:
2139:
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2135:
2124:
2121:
2120:
2117:
2116:
2114:
2113:
2108:
2107:
2106:
2101:
2091:
2086:
2081:
2076:
2074:Levan beta 2→6
2071:
2066:
2065:
2064:
2048:
2037:
2036:
2035:
2019:
2010:
2005:
2004:
2003:
1998:
1993:
1988:
1983:
1978:
1967:
1965:
1959:
1958:
1956:
1955:
1950:
1944:
1938:
1932:
1926:
1924:
1916:
1915:
1913:
1912:
1906:
1904:
1898:
1897:
1895:
1894:
1889:
1884:
1878:
1876:
1874:Trisaccharides
1870:
1869:
1867:
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1861:
1856:
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1846:
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1836:
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1795:
1785:
1779:
1777:
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1772:
1770:
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1768:
1767:
1762:
1760:Mannoheptulose
1753:
1751:
1745:
1744:
1742:
1741:
1740:
1739:
1734:
1729:
1721:
1720:
1719:
1714:
1709:
1704:
1694:
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1677:
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1579:
1573:
1572:
1570:
1569:
1568:
1567:
1559:
1558:
1557:
1552:
1543:
1541:
1535:
1534:
1532:
1531:
1530:
1529:
1521:
1520:
1519:
1517:Glyceraldehyde
1510:
1508:
1502:
1501:
1499:
1498:
1497:
1496:
1494:Glycolaldehyde
1487:
1485:
1476:
1470:
1469:
1467:
1466:
1461:
1456:
1451:
1445:
1443:
1439:
1438:
1436:
1435:
1430:
1425:
1420:
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1376:
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1338:
1337:External links
1335:
1332:
1331:
1280:
1242:
1207:(4): 369–374.
1191:
1166:
1141:
1130:(4): 355–361.
1114:
1087:
1076:(4): 915–919.
1060:
1049:(4): 807–815.
1033:
982:
933:
922:(3): 141–148.
899:
864:
847:
818:(6): 587–601.
796:
769:
741:
706:
695:
686:
661:
622:
621:
619:
616:
615:
614:
608:
602:
594:
591:
554:
553:Recent studies
551:
458:
455:
446:
443:
423:
422:and possibly V
419:
415:
371:
368:
340:polysaccharide
331:
328:
327:
322:
300:
299:
295:standard state
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2095:
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2090:
2087:
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2077:
2075:
2072:
2070:
2069:Hemicellulose
2067:
2063:
2060:
2059:
2058:
2057:
2053:
2049:
2047:
2046:
2042:
2038:
2034:
2031:
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2020:
2018:
2014:
2011:
2009:
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2002:
1999:
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1984:
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1979:
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1817:
1816:Disaccharides
1813:
1810:
1806:
1794:
1791:
1790:
1789:
1786:
1784:
1781:
1780:
1778:
1774:
1766:
1765:Sedoheptulose
1763:
1761:
1758:
1757:
1756:Ketoheptoses
1755:
1754:
1752:
1750:
1746:
1738:
1735:
1733:
1730:
1728:
1725:
1724:
1723:Deoxy sugars
1722:
1718:
1715:
1713:
1710:
1708:
1705:
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1700:
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1611:
1610:
1609:Ketopentoses
1608:
1604:
1601:
1599:
1596:
1594:
1591:
1589:
1586:
1585:
1584:Aldopentoses
1583:
1582:
1580:
1578:
1574:
1566:
1563:
1562:
1560:
1556:
1553:
1551:
1548:
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1546:Aldotetroses
1545:
1544:
1542:
1540:
1536:
1528:
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1413:
1409:
1405:
1404:carbohydrates
1397:
1392:
1390:
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1383:
1378:
1377:
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1366:
1362:
1358:
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1249:
1247:
1238:
1234:
1230:
1226:
1222:
1218:
1214:
1210:
1206:
1202:
1195:
1181:on 2010-01-08
1180:
1176:
1170:
1156:on 2011-09-27
1155:
1151:
1145:
1137:
1133:
1129:
1125:
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829:
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821:
817:
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792:
788:
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773:
759:on 2012-01-14
758:
754:
748:
746:
737:
733:
729:
725:
721:
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710:
704:
699:
690:
676:on 2010-09-24
675:
671:
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658:
654:
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642:
638:
634:
627:
623:
612:
609:
606:
603:
600:
597:
596:
590:
588:
584:
580:
577:, such as in
576:
570:
568:
564:
563:glycemic load
560:
550:
549:
545:
541:
537:
533:
529:
525:
520:
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510:
506:
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498:
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296:
290:
283:
276:
269:
245:
242:
241:
237:
236:
231:
227:
224:
220:
219:
216:White powder
215:
212:
211:
207:
205:
202:
201:
197:
194:
190:
189:
184:
176:
172:
171:DTXSID8093813
168:
167:
165:
155:
151:
150:
143:
139:
138:
136:
134:
131:
130:
126:
122:
119:
117:
115:ECHA InfoCard
112:
111:
104:
103:
101:
99:
96:
95:
88:
84:
83:
81:
79:
76:
75:
68:
64:
63:
61:
58:
54:
53:
48:
44:-Glucopyranan
38:
34:
29:
25:
20:
2103:
2050:
2039:
2021:
1953:Maltodextrin
1834:Isomaltulose
1625:Deoxy sugars
1561:Ketotetrose
1464:Mutarotation
1348:
1344:
1297:
1294:PLOS Biology
1293:
1283:
1258:
1254:
1204:
1200:
1194:
1183:. Retrieved
1179:the original
1169:
1158:. Retrieved
1154:the original
1144:
1127:
1123:
1117:
1100:
1096:
1090:
1073:
1069:
1063:
1046:
1042:
1036:
999:
995:
985:
950:
946:
936:
919:
915:
902:
877:
873:
867:
859:
850:
815:
809:
799:
785:(3): 73–78.
782:
778:
772:
761:. Retrieved
757:the original
719:
715:
709:
698:
689:
678:. Retrieved
674:the original
664:
656:
636:
632:
626:
571:
556:
521:
482:
467:
460:
448:
439:
428:
392:double helix
389:
381:
335:
334:
239:
50:Identifiers
2111:Xanthan gum
2099:Amylopectin
1971:Beta-glucan
1882:Maltotriose
1697:Ketohexoses
1650:Aldohexoses
1630:Deoxyribose
1565:Erythrulose
1523:Ketotriose
1513:Aldotriose
1261:: 271–303.
880:(11): 729.
639:(11): 729.
575:amylopectin
540:colorimeter
536:iodine test
532:wavelengths
517:xanthan gum
509:carrageenan
501:amylopectin
485:hydrophobic
474:maltotriose
463:amylopectin
451:amylopectin
408:amylopectin
213:Appearance
186:Properties
121:100.029.702
87:CHEBI:28102
2148:Categories
1887:Melezitose
1829:Isomaltose
1824:Cellobiose
1490:Aldodiose
1185:2010-05-25
1160:2010-05-25
763:2010-05-25
680:2010-07-02
618:References
605:Amylomaize
400:fatty acid
342:made of α-
228:Insoluble
204:Molar mass
142:7TDQ74Y18L
98:ChemSpider
57:CAS Number
37:IUPAC name
2041:Galactose
1996:Cellulose
1986:Sizofiran
1910:Stachyose
1892:Raffinose
1859:Trehalose
1844:Lactulose
1665:Galactose
1588:Arabinose
1550:Erythrose
1402:Types of
1237:189939655
1221:0921-9668
579:waxy corn
567:diabetics
505:viscosity
497:syneresis
470:α-amylase
370:Structure
67:9005-82-7
2133:Category
2062:Glycogen
2045:Galactan
2023:Fructose
2008:Chitosan
1981:Lentinan
1930:Acarbose
1864:Turanose
1808:Multiple
1749:Heptoses
1737:Rhamnose
1732:Fuculose
1717:Tagatose
1702:Fructose
1618:Xylulose
1613:Ribulose
1577:Pentoses
1539:Tetroses
1442:Geometry
1433:Pyranose
1428:Furanose
1365:16536614
1326:25710501
1275:22129338
1028:28421099
977:26243900
842:24228189
753:"Starch"
736:18489110
593:See also
513:alginate
457:Function
402:, or an
240:NFPA 704
233:Hazards
40:(1→4)-α-
17:Amylose
2104:Amylose
2052:Glucose
2027:Fructan
2017:Dextran
2013:Dextrin
1991:Zymosan
1854:Sucrose
1849:Maltose
1839:Lactose
1788:Nonoses
1783:Octoses
1776:Above 7
1712:Sorbose
1707:Psicose
1685:Mannose
1670:Glucose
1660:Altrose
1642:Hexoses
1555:Threose
1506:Trioses
1411:General
1317:4339375
1229:2631091
1019:5379859
1002:: 469.
968:4519444
882:Bibcode
833:3823506
641:Bibcode
599:Amflora
583:Amflora
478:maltose
360:helical
348:glucose
336:Amylose
317:what is
315: (
2159:Starch
2094:Starch
2089:Pectin
2084:Mannan
2079:Lignin
2056:Glucan
2033:Inulin
2001:Chitin
1727:Fucose
1690:Talose
1675:Gulose
1655:Allose
1603:Xylose
1598:Ribose
1593:Lyxose
1483:Dioses
1459:Epimer
1449:Anomer
1423:Ketose
1418:Aldose
1363:
1324:
1314:
1273:
1235:
1227:
1219:
1026:
1016:
975:
965:
840:
830:
734:
524:Iodine
489:lipids
412:starch
396:iodine
356:starch
312:verify
309:
31:Names
1949:(IMO)
1943:(GOS)
1937:(FOS)
1919:Other
1680:Idose
1233:S2CID
912:(PDF)
435:helix
338:is a
78:ChEBI
1361:PMID
1322:PMID
1271:PMID
1225:PMID
1217:ISSN
1024:PMID
973:PMID
838:PMID
732:PMID
559:rice
491:and
476:and
398:, a
133:UNII
105:None
1353:doi
1312:PMC
1302:doi
1263:doi
1209:doi
1132:doi
1105:doi
1078:doi
1051:doi
1014:PMC
1004:doi
963:PMC
955:doi
924:doi
890:doi
828:PMC
820:doi
787:doi
724:doi
649:doi
585:by
159:EPA
2150::
2054:/
2043:/
2025:/
2015:/
1359:.
1349:54
1347:.
1320:.
1310:.
1298:13
1296:.
1292:.
1269:.
1257:.
1245:^
1231:.
1223:.
1215:.
1205:39
1203:.
1128:50
1126:.
1101:36
1099:.
1074:43
1072:.
1047:77
1045:.
1022:.
1012:.
998:.
994:.
971:.
961:.
951:52
949:.
945:.
920:50
918:.
914:.
888:.
878:52
876:.
858:.
836:.
826:.
814:.
808:.
783:30
781:.
744:^
730:.
720:56
718:.
655:.
647:.
637:52
635:.
569:.
515:,
511:,
366:.
1395:e
1388:t
1381:v
1367:.
1355::
1328:.
1304::
1277:.
1265::
1259:1
1239:.
1211::
1188:.
1163:.
1138:.
1134::
1111:.
1107::
1084:.
1080::
1057:.
1053::
1030:.
1006::
1000:8
979:.
957::
930:.
926::
896:.
892::
884::
844:.
822::
816:4
793:.
789::
766:.
738:.
726::
683:.
651::
643::
424:7
420:8
416:6
346:-
344:D
307:N
281:0
274:1
267:1
161:)
157:(
42:D
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