Amylose: Difference between revisions

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S, Phillips GJ, Rowling M, Schalinske K, Scott MP, Whitley EM | title=Resistant starch: promise for improving human health | journal= ] | volume=4 | issue=6 | year=2013 | pages=587–601 | pmc=3823506 | doi=10.3945/an.113.004325 | pmid=24228189 }}</ref> Unlike amylopectin, amylose is insoluble in water.<ref>{{cite web | url = http://www.eric.ed.gov/ERICWebPortal/custom/portlets/recordDetails/detailmini.jsp?_nfpb=true&_&ERICExtSearch_SearchValue_0=EJ128481&ERICExtSearch_SearchType_0=no&accno=EJ128481 | title = Which Starch Fraction is Water-Soluble, Amylose or Amylopectin? | quote = 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.}}</ref><ref>{{Cite journal | doi = 10.1021/ed052p729| title = Which starch fraction is water-soluble, amylose or amylopectin?| journal = Journal of Chemical Education| volume = 52| issue = 11| pages = 729| year = 1975| last1 = Green| first1 = Mark M| last2 = Blankenhorn| first2 = Glenn| last3 = Hart| first3 = Harold| bibcode = 1975JChEd..52..729G}}</ref> It also reduces the crystallinity of amylopectin and how easily water can infiltrate the starch.<ref name="www1.lsbu.ac.uk"/> 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.<ref>{{Cite journal | doi = 10.1016/S0260-8774(00)00236-3| title = Relationships between thermal, rheological characteristics and swelling power for various starches| journal = Journal of Food Engineering| volume = 50| issue = 3| pages = 141–148| year = 2001| last1 = Li| first1 = Jeng-Yune| last2 = Yeh| first2 = An-I| url = http://ntur.lib.ntu.edu.tw/bitstream/246246/189885/1/40.pdf}}</ref><ref>{{cite journal | pmc = 4519444| year = 2014| last1 = Pycia| first1 = K| title = Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties| journal = Journal of Food Science and Technology| volume = 52| issue = 8| pages = 4797–4807| last2 = Gałkowska| first2 = D| last3 = Juszczak| first3 = L| last4 = Fortuna| first4 = T| last5 = Witczak| first5 = T| pmid = 26243900| doi = 10.1007/s13197-014-1531-3}}</ref>

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of Starch Synthesis| journal = Annual Review of Food Science and Technology| volume = 1| pages = 271–303| year = 2010| last1 = Keeling| first1 = Peter L| last2 = Myers| first2 = Alan M}}</ref> The waxy locus in maize encodes for the GBSS protein.<ref name="annualreviews.org"/> Mutants lacking the GBSS protein produce starch containing only ], such as in ]. 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.<ref>{{cite journal | doi = 10.1371/journal.pbio.1002080| pmid = 25710501| pmc = 4339375| title = PROTEIN TARGETING TO STARCH is Required for Localising GRANULE-BOUND STARCH SYNTHASE to Starch Granules and for Normal Amylose Synthesis in Arabidopsis| journal = PLOS Biology| volume = 13| issue = 2| pages = e1002080| year = 2015| last1 = Seung| first1 = David| last2 = Soyk| first2 = Sebastian| last3 = Coiro| first3 = Mario| last4 = Maier| first4 = Benjamin A| last5 = Eicke| first5 = Simona| last6 = Zeeman| first6 = Samuel C| doi-access = free}}</ref> Genetically modified potato cultivar ] by ] was developed to not produce amylose.

1949:|last5=Rist |first5=Carl E. |title=Preparation of Films from Amylose |journal=Industrial & Engineering Chemistry |date=April 1951 |volume=43 |issue=4 |pages=915–919 |doi=10.1021/ie50496a039 }}</ref> Amylose films are better for both barrier properties<ref>{{cite journal |last1=Rindlav-Westling |first1=A˚sa |last2=Stading |first2=Mats |last3=Hermansson |first3=Anne-Marie |last4=Gatenholm |first4=Paul |title=Structure, mechanical and barrier properties of amylose and amylopectin films |journal=Carbohydrate Polymers |date=July 1998 |volume=36 |issue=2–3 |pages=217–224 |doi=10.1016/S0144-8617(98)00025-3 }}</ref> and mechanical properties when compared to the amylopectin films.<ref>{{cite journal |last1=Myllärinen |first1=Päivi |last2=Partanen |first2=Riitta |last3=Seppälä |first3=Jukka |last4=Forssell |first4=Pirkko |title=Effect of glycerol on behaviour of amylose and amylopectin films |journal=Carbohydrate Polymers |date=December 2002 |volume=50 |issue=4 |pages=355–361 |doi=10.1016/S0144-8617(02)00042-5 }}</ref> 1437:

how easily water can infiltrate the starch.<ref>http://www1.lsbu.ac.uk/water/hysta.html</ref> 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.<ref>(a) J-Y. Li and A-I. Yeh, Relationships between thermal, rheological characteristics and swelling power for various starches, J. Food Engineering 50 (2001) 141-148. (b) N. Singh, J. Singh, L. Kaur, N. Singh Sodhi and B. Singh Gill, Morphological, thermal and rheological properties of starches from different botanical sources, Food Chem. 81 (2003) 219-231.</ref>

934:'''Amylose''' is a ] made of α-D-] units, bonded to each other through α(1→4) ]. It is one of the two components of ], making up approximately 20–30%. Because of its tightly packed ] structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of ].<ref>{{cite web |url=http://www.healthyeatingclub.org/info/articles/nutrients/resisstarch.htm |title=Resistant starch |access-date=2010-07-02 |url-status=dead |archive-url=https://web.archive.org/web/20100924043047/http://healthyeatingclub.org/info/articles/nutrients/resisstarch.htm |archive-date=2010-09-24 }}</ref> 1973:, a blue-black color will be observed. The intensity of the color can be tested with a ], using a red filter to discern the concentration of starch present in the solution. It is also possible to use ] in titrations involving iodine reduction.<ref>http://dwb.unl.edu/Teacher/NSF/C10/C10Links/mills.edu/RESEARCH/FUTURES/JOHNB/structurefunction/722.html</ref> It is also used in amylose magnetic beads and resin to separate ]<ref>http://www.neb.com/nebecomm/products/productE8035.asp</ref> 2076:<ref>{{Cite journal|last1=Juliano|first1=B. O.|last2=Perez|first2=C. M.|last3=Komindr|first3=S.|last4=Banphotkasem|first4=S.|date=December 1989|title=Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics|journal=Plant Foods for Human Nutrition (Dordrecht, Netherlands)|volume=39|issue=4|pages=369–374|issn=0921-9668|pmid=2631091|doi=10.1007/bf01092074|s2cid=189939655}}</ref> 725:| Solubility = Insoluble<ref>{{cite journal |first1=Mark M. |last1=Green |first2=Glenn |last2=Blankenhorn |first3=Harold |last3=Hart |doi=10.1021/ed052p729 |title=Which Starch Fraction is Water-Soluble, Amylose or Amylopectin? |journal=Journal of Chemical Education |date=November 1975 |volume=52 |page=729 |issue=11 |bibcode=1975JChEd..52..729G | quote = ... amylose is the water-insoluble starch component.}}</ref> 2316:* {{cite journal | doi = 10.1021/jf051918i| pmid = 16536614| title = Rice Starch, Amylopectin, and Amylose: Molecular Weight and Solubility in Dimethyl Sulfoxide-Based Solvents| journal = Journal of Agricultural and Food Chemistry| volume = 54| issue = 6| pages = 2320–2326| year = 2006| last1 = Zhong| first1 = Fang| last2 = Yokoyama| first2 = Wallace| last3 = Wang| first3 = Qian| last4 = Shoemaker| first4 = Charles F}} 2100:

Researchers have identified the Granule Bound Starch Synthase (GBSS) as the enzyme that specifically elongates amylose during starch biosynthesis in plants.<ref name="annualreviews.org">{{cite journal | doi = 10.1146/annurev.food.102308.124214| pmid = 22129338| title = Biochemistry and Genetics

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Because the long linear chains of amylose more readily crystallize than ] (which has short, highly branched chains), high-amylose starch is more resistant to digestion.<ref name="pmid24228189">{{cite journal |vauthors=Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, McClelland J, Moore

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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-

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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 ] (A or B form), or it can bind with another hydrophobic guest molecule such as ], a ], or an ]. This is known as the V form and is

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Unlike ], amylose is insoluble in water.<ref>http://www.eric.ed.gov/ERICWebPortal/custom/portlets/recordDetails/detailmini.jsp?_nfpb=true&_&ERICExtSearch_SearchValue_0=EJ128481&ERICExtSearch_SearchType_0=no&accno=EJ128481</ref> It also reduces the crystallinity of ] and

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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).<ref>Nelson, David and Michael M.

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Amylose is known for its good film-forming properties, useful in food packaging. Excellent film-forming behavior of amylose was studied already in 1950s.<ref>{{cite journal |last1=Wolff |first1=Ivan A. |last2=Davis |first2=H. A. |last3=Cluskey |first3=J. E. |last4=Gundrum |first4=L. J.

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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 ] interior that can bind to hydrophobic molecules such as ] and ]. The one problem with this is that, when it crystallizes or

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industrial and food-based contexts. Loose helical amylose chains have a ] interior that can bind to hydrophobic molecules such as ] and ]. The one problem with this is that, when it crystallizes or associates, it can lose some stability, often releasing water in the process (]). When amylose

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Because of its tightly packed structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of ], which has been found to be an effective ].<ref>http://www.healthyeatingclub.org/info/articles/nutrients/resisstarch.htm</ref>

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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 ], using a red filter to discern the concentration of starch present in the solution. It is also possible to use ] in titrations involving iodine

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2016:|title=Biochemistry Structure and Function |access-date=2010-05-25 |url-status=dead |archive-url=https://web.archive.org/web/20110927154547/http://dwb.unl.edu/Teacher/NSF/C10/C10Links/mills.edu/RESEARCH/FUTURES/JOHNB/structurefunction/722.html |archive-date=2011-09-27 }} 1303:

bound glucose ring oxygens lie on one side of the structure. The α(1→4) structure promotes the formation of a ] structure, making it possible for hydrogen bonds form between the oxygen atoms bound at 2-carbon of one glucose molecule and the 3-carbon of the next glucose

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firmness increases. When other things including ] bind to amylose, the ] can be affected, but incorporating κ-], ], ], 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

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and Michael M. Cox. Principles of Biochemistry. 5th ed. New York: W. H. Freeman and Company , 2008.</ref> The ] 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

226: 2024:|title=Amylose Magnetic Beads(E8035), pMAL Companion Products, NEB |access-date=2010-05-25 |url-status=dead |archive-url=https://web.archive.org/web/20100108151713/http://www.neb.com/nebecomm/products/productE8035.asp |archive-date=2010-01-08 }} 1311:

This linear structure can have some rotation around the ], 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 ] structure, making it possible for hydrogen

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Researchers have identified the gene granular binding starch synthase, or GBSS, in potatoes. It is responsible for encoding for the enzyme that directs amylase starch production. If it is inhibited, amylose production will also be

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Updating {{chembox}} (no changed fields - added verified revid - updated 'DrugBank_Ref', 'ChEMBL_Ref', 'ChEBI_Ref', 'KEGG_Ref', 'StdInChI_Ref', 'StdInChIKey_Ref') per

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This ] is one of the two components of ], making up approximately 2-30% of the structure. The other component is ], which makes up 7-80% of the structure.<ref>http://www.gmo-compass.org/eng/glossary/</ref>

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bind to amylose, the ] can be affected, but incorporating κ-], ], ], 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

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Zhong, F., Yokoyama, W.H., Wang, Q., Shoemaker, C.F. 2006. Rice Starch, Amylopectin, and Amylose: Molecular Weight and Solubility in Dimethyl Sulfoxide-Based Solvents. Journal of Agricultural and Food Chemistry.

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In a laboratory setting, it can act as a marker. ] molecules fit neatly inside the ] of amylose, binding with the starch polymer that absorbs certain known ] of light. Hence, a common test is the ] for starch.

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associates, it can lose some stability, often releasing water in the process (]). When amylose concentration is increased, gel stickiness decreases but firmness increases. When other things

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1330:|title=Starch |access-date=2010-05-25 |url-status=dead |archive-url=https://web.archive.org/web/20120114225823/http://www.lsbu.ac.uk/water/hysta.html |archive-date=2012-01-14 }} 57: 1094:]. 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 1061:]. 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 240: 1032:</ref> The ] 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. 1685:. 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 209: 100: 1584:, it takes up less space. 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 233: 1942:</ref> For example, amylose is responsible for causing white sauce to thicken, but, upon cooling, the solid and the water will 116: 1482:

structure is a mixture of A- and B- unit cells, resulting in an intermediate packing density between the two forms.<ref>

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structure is a mixture of A- and B- unit cells, resulting in an intermediate packing density between the two forms.<ref>

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High-amylose varieties of ], less sticky long-grain rice, have a much lower ], which could be beneficial for ].

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The digestive enzyme ] breaks down starch molecules into ] and ], which can be used as sources of energy.

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http://dwb.unl.edu/Teacher/NSF/C10/C10Links/mills.edu/RESEARCH/FUTURES/JOHNB/structurefunction/722.html

1851:</ref> For example, amylose is responsible for causing white sauce to thicken, but, upon cooling, 168: 217: 157: 1916:

Impact of molecular structure of amylopectin and amylose on amylose chain association during cooling

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Impact of molecular structure of amylopectin and amylose on amylose chain association during cooling

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forms exist as well. These provide an even larger space for the guest molecule to bind.<ref>{{

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forms exist as well. These provide an even larger space for the guest molecule to bind.<ref>{{

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Amylose is important in plant energy storage. It is less readily digested than ]; however, because

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Amylose is important in plant energy storage. It is less readily digested than ]; however, because

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Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling agent in

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28421099| pmc = 5379859| title = Progress in High-Amylose Cereal Crops through Inactivation

101: 8: 2018:</ref> It is also used in amylose magnetic beads and resin to separate ]<ref> 1401:

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2-carbon of one glucose molecule and the 3-carbon of the next glucose molecule.<ref

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Cox. Principles of Biochemistry. 5th ed. New York: W. H. Freeman and Company , 2008.

250: 1178:| title = Structural and Functional Properties of Amylose Complexes with Genistein 12: 2074:

less sticky long-grain rice, have a much lower ], which could be beneficial for ].

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interrupted.<ref>http://www.gmo-compass.org/eng/glossary/</ref>

1505:. The Crystal Structures of A-, B- and C-Polymorphs of Amylose and Starch 1388:

The Crystal Structures of A-, B- and C-Polymorphs of Amylose and Starch

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molecule.<ref>http://www1.lsbu.ac.uk/water/hysta.html</ref>

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This linear structure can have some rotation around the ]

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concentration is increased, gel stickiness decreases but

1200:| journal = Journal of Agricultural and Food Chemistry 139: 2022:

http://www.neb.com/nebecomm/products/productE8035.asp

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starch with a small amount of yellow iodine solution

909:'''Amylose''' is a linear ] made up of D-] units. 263:(144 intermediate revisions by 95 users not shown) 1100:<ref></ref> V8 218:Latest revision as of 18:59, 31 August 2024 1065:form, which has six glucose units a turn. 205:(report [[Wikipedia_talk:WikiProject_Ch... 2336:*http://www.gmo-compass.org/eng/glossary/ 1098:form, which has six glucose units a turn. 1328:http://www1.lsbu.ac.uk/water/hysta.html 2292: 1998: 1962: 1887: 1803: 1479: 1465: 1423: 1358: 1316:form between the oxygen atoms bound at 896: 531:| ChemSpiderID_Ref = {{chemspidercite| 520:| ChemSpiderID_Ref = {{chemspidercite| 468:| ChEBI_Ref = {{ebicite|changed|EBI}} 425:| CASNo_Ref = {{cascite|correct|CAS}} 418:| CASNo_Ref = {{cascite|correct|CAS}} 158:Revision as of 12:49, 14 October 2011 77: 34: 1929:| issue = 4| pages = 807–815| year = 495:| UNII_Ref = {{fdacite|correct|FDA}} 488:| UNII_Ref = {{fdacite|correct|FDA}} 148: 131: 1940:Jung| last2 = Liu| first2 = Qiang}} 262: 246: 232: 215: 208: 198: 167: 155: 9: 120: 2810: 2214:* ], high amylose potato cultivar 95: 81: 52: 38: 1167:| last5 = Shimoni | first5 = E. 1145:| last3 = Kovalev | first3 = M. 255:Fix text and referenced abstract 1134:| last2 = Orlova | first2 = Y. 1030:{{page needed|date=March 2019}} 409:|Section1={{Chembox Identifiers 2191:* ], high amylose maize starch 1588:percentage varies by species. 1156:| last4 = Ungar | first4 = Y. 1123:| last1 = Cohen | first1 = R. 598:|Section2={{Chembox Properties 1: 2793: 2782: 2771: 2760: 2749: 2738: 2727: 2716: 2705: 2694: 2683: 2672: 2661: 2650: 2639: 2628: 2617: 2606: 2595: 2584: 2573: 2562: 2551: 2540: 2529: 2518: 2507: 2496: 2485: 2474: 2463: 2452: 2443: 2390: 2381: 2366: 2355: 2332: 2321: 2312: 2299: 2210: 2196: 2187: 2163: 2146: 2106: 2096: 2066: 2059: 1982: 1855:the solid and the water will 1787: 1664: 1567: 1529: 1432: 1307: 1283: 1262: 1251: 1240: 1229: 1218: 1207: 1196: 1185: 1174: 1163: 1152: 1141: 1130: 1119: 1082: 1049: 1023: 1010: 1001: 960: 951: 939: 930: 905: 860: 849: 768: 752: 743: 730: 721: 658: 647: 635: 625: 613: 603: 594: 578: 550: 540: 527: 516: 475: 464: 405: 389: 362: 351: 342: 312: 302: 293: 2294:{{Commons category|Amylose}} 2070:High-amylose varieties of ], 1971:. In the presence of amylose 1936:last1 = Chung| first1 = Hyun 898:{{Commons category|Amylose}} 14:Browse history interactively 7: 1911:1016/j.carbpol.2009.03.004| 1078:pmid|18489110}}</ref> 772:|Section3={{Chembox Hazards 2815: 1189:| doi = 10.1021/jf800255c 335:| ImageFile = Amylose2.svg 328:| ImageFile = Amylose2.svg 297:| Verifiedfields = changed 248: 2800: 2789: 2778: 2767: 2756: 2745: 2734: 2723: 2712: 2701: 2690: 2679: 2668: 2657: 2646: 2635: 2624: 2613: 2602: 2591: 2580: 2569: 2558: 2547: 2536: 2525: 2514: 2503: 2492: 2481: 2470: 2459: 2448: 2388: 2379: 2339: 2328: 2310: 2306: 2283: 2250: 2247: 2208: 2204: 2185: 2114: 2094: 1989: 1980: 1976: 1878: 1862: 1785: 1527: 1523: 1456: 1440: 1428: 1349: 1260: 1249: 1238: 1227: 1216: 1205: 1194: 1183: 1172: 1161: 1150: 1139: 1128: 1117: 1104:V7 1096:V6 999: 967: 956: 947: 928: 912: 901: 812: 809: 741: 737: 719: 473: 462: 369: 358: 340: 291: 270: 267: 214: 154: 2172:genetically modified low 1709:10.3389/fpls.2017.00469| 1681:, it takes up less space 1899:replacement.<ref> 1853:some separation between 1815:replacement.<ref> 1582:linear than amylopectin 1467:==Physical properties== 1425:==Physical properties== 1087:how ] binds to amylose 1054:how ] binds to amylose 203:Chem/Drugbox validation 153: 1921:journal = Carbohydrate 1694:name="Wang1">{{Cite 1322:name="www1.lsbu.ac.uk" 2394:{{Authority control}} 2010:reduction.<ref> 402:{{Chembox Identifiers 251:→‎Physical properties 1386:19780300302| title = 1233:| pages = 4212–4218 591:{{Chembox Properties 109: 66: 511:| UNII = 7TDQ74Y18L 504:| UNII = 7TDQ74Y18L 441:| CASNo = 9005-82-7 434:| CASNo = 9005-82-7 355:| ImageSize = 200px 69: 26: 2278:==External links== 2271:==External links== 2054:==Recent studies== 2047:==Recent studies== 1767:free}}</ref> 1394:- Stärke| volume = 1255:| pmid = 18489110 316:| verifiedrevid = 306:| verifiedrevid = 230: 165: 74: 31: 2803: 1299:for the most part 765:{{Chembox Hazards 734:| Solubility = }} 554:| ChemSpiderID = 544:| ChemSpiderID = 216: 156: 97: 83: 70: 54: 40: 27: 2806: 1683:than amylopectin 1092:the structure of 788:| MainHazards = 781:| MainHazards = 257: 256: 254: 244: 229: 224: 206: 193: 183: 164: 145: 144: 142: 137: 135: 127: 124: 113: 98: 84: 73: 55: 41: 30: 17: 15: 2814: 2813: 2809: 2808: 2807: 2805: 2804: 2798: 2787: 2776: 2765: 2754: 2743: 2732: 2721: 2710: 2699: 2688: 2677: 2666: 2655: 2644: 2633: 2622: 2611: 2600: 2589: 2578: 2567: 2556: 2545: 2534: 2523: 2512: 2501: 2490: 2479: 2468: 2457: 2446: 2439: 2432: 2423: 2416: 2407: 2402: 2395: 2384: 2375: 2373: 2364: 2362: 2351: 2346: 2337: 2326: 2317: 2304: 2295: 2279: 2272: 2263: 2258: 2243: 2236: 2227: 2222: 2215: 2202: 2192: 2181: 2180: 2177: 2176:potato (high in 2173: 2170: 2161: 2160: 2157: 2153: 2142: 2135: 2126: 2121: 2112: 2102: 2090: 2085: 2078: 2077: 2073: 2064: 2055: 2048: 2039: 2034: 2027: 2025: 2021: 2020:{{cite web|url= 2017: 2013: 2012:{{cite web|url= 2008: 2004: 1985: 1974: 1972: 1968: 1951: 1950: 1945: 1944:partly separate 1941: 1937: 1934: 1930: 1926: 1922: 1919: 1915: 1912: 1908: 1905: 1902: 1897: 1893: 1874: 1869: 1860: 1858: 1854: 1850: 1846: 1843: 1839: 1835: 1832: 1828: 1824: 1821: 1818: 1813: 1808: 1792: 1781: 1776: 1769: 1768: 1765: 1762: 1759: 1756: 1753: 1750: 1747: 1744: 1741: 1738: 1735: 1732: 1729: 1726: 1723: 1719: 1716: 1713: 1710: 1707: 1704: 1701: 1698: 1695: 1692: 1688: 1684: 1680: 1677: 1674: 1671: 1662: 1661: 1658: 1655: 1652: 1649: 1646: 1643: 1640: 1637: 1634: 1631: 1628: 1625: 1622: 1619: 1615: 1612: 1609: 1606: 1603: 1600: 1597: 1594: 1591: 1587: 1583: 1580: 1577: 1574: 1563: 1556: 1547: 1542: 1535: 1521: 1519: 1515: 1512: 1508: 1504: 1500: 1497: 1494: 1491: 1488: 1485: 1468: 1452: 1447: 1438: 1426: 1412: 1410: 1406: 1402: 1399: 1395: 1391: 1387: 1383: 1379: 1376: 1373: 1370: 1367: 1364: 1345: 1340: 1333: 1331: 1327: 1326:{{cite web|url= 1323: 1319: 1315: 1305: 1302: 1298: 1294: 1288: 1279: 1274: 1267: 1256: 1245: 1234: 1223: 1212: 1201: 1190: 1179: 1168: 1157: 1146: 1135: 1124: 1113: 1112: 1109: 1105: 1101: 1097: 1093: 1090: 1080: 1079: 1076: 1072: 1068: 1064: 1060: 1057: 1045: 1040: 1033: 1031: 1021: 1018: 1006: 995: 988: 979: 974: 965: 954: 945: 935: 924: 919: 910: 899: 885: 878: 869: 867: 858: 856: 845: 838: 829: 822: 805: 798: 789: 782: 773: 766: 764: 761: 758: 748: 735: 726: 715: 708: 699: 692: 683: 676: 667: 665: 662:| Appearance = 656: 654: 651:| Appearance = 643: 642: 633: 632: 621: 620: 611: 610: 599: 592: 590: 587: 584: 574: 567: 558: 557: 548: 547: 536: 534: 525: 523: 512: 505: 496: 489: 480: 479:| ChEBI = 28102 469: 458: 451: 442: 435: 426: 419: 410: 403: 401: 398: 395: 385: 384:| OtherNames = 378: 377:| OtherNames = 367: 356: 347: 336: 329: 320: 319: 310: 309: 298: 287: 280: 258: 249: 247: 245: 238: 236: 231: 225: 220: 212: 210:← Previous edit 207: 199: 197: 196: 195: 191: 189: 173: 171: 166: 160: 152: 151: 150: 149: 147: 146: 140: 138: 133: 130: 128: 125: 123:Content deleted 122: 119: 117:← Previous edit 114: 110: 108: 107: 106: 105: 104: 103: 102: 94: 91: 90: 89: 88: 80: 71: 67: 65: 64: 63: 62: 61: 60: 59: 51: 48: 47: 46: 45: 37: 28: 22: 21: 20: 13: 5: 2812: 2802: 2801: 2799: 2796: 2794: 2791: 2790: 2788: 2785: 2783: 2780: 2779: 2777: 2774: 2772: 2769: 2768: 2766: 2763: 2761: 2758: 2757: 2755: 2752: 2750: 2747: 2746: 2744: 2741: 2739: 2736: 2735: 2733: 2730: 2728: 2725: 2724: 2722: 2719: 2717: 2714: 2713: 2711: 2708: 2706: 2703: 2702: 2700: 2697: 2695: 2692: 2691: 2689: 2686: 2684: 2681: 2680: 2678: 2675: 2673: 2670: 2669: 2667: 2664: 2662: 2659: 2658: 2656: 2653: 2651: 2648: 2647: 2645: 2642: 2640: 2637: 2636: 2634: 2631: 2629: 2626: 2625: 2623: 2620: 2618: 2615: 2614: 2612: 2609: 2607: 2604: 2603: 2601: 2598: 2596: 2593: 2592: 2590: 2587: 2585: 2582: 2581: 2579: 2576: 2574: 2571: 2570: 2568: 2565: 2563: 2560: 2559: 2557: 2554: 2552: 2549: 2548: 2546: 2543: 2541: 2538: 2537: 2535: 2532: 2530: 2527: 2526: 2524: 2521: 2519: 2516: 2515: 2513: 2510: 2508: 2505: 2504: 2502: 2499: 2497: 2494: 2493: 2491: 2488: 2486: 2483: 2482: 2480: 2477: 2475: 2472: 2471: 2469: 2466: 2464: 2461: 2460: 2458: 2455: 2453: 2450: 2449: 2447: 2444: 2441: 2440: 2437: 2435: 2433: 2430: 2428: 2425: 2424: 2421: 2419: 2417: 2414: 2412: 2409: 2408: 2405: 2403: 2400: 2397: 2396: 2393: 2391: 2389: 2386: 2385: 2382: 2380: 2377: 2376: 2371: 2369: 2367: 2365: 2360: 2358: 2356: 2353: 2352: 2349: 2347: 2344: 2341: 2340: 2338: 2335: 2333: 2330: 2329: 2327: 2324: 2322: 2319: 2318: 2315: 2313: 2311: 2308: 2307: 2305: 2302: 2300: 2297: 2296: 2291: 2289: 2284: 2281: 2280: 2277: 2275: 2273: 2270: 2268: 2265: 2264: 2261: 2259: 2256: 2253: 2252: 2249: 2245: 2244: 2242:==References== 2241: 2239: 2237: 2235:==References== 2234: 2232: 2229: 2228: 2225: 2223: 2220: 2217: 2216: 2213: 2211: 2209: 2206: 2205: 2203: 2199: 2197: 2194: 2193: 2190: 2188: 2186: 2183: 2182: 2178: 2175: 2171: 2168: 2166: 2164: 2162: 2158: 2155: 2151: 2149: 2147: 2144: 2143: 2140: 2138: 2136: 2133: 2131: 2128: 2127: 2124: 2122: 2119: 2116: 2115: 2113: 2109: 2107: 2104: 2103: 2099: 2097: 2095: 2092: 2091: 2088: 2086: 2083: 2080: 2079: 2075: 2071: 2069: 2067: 2065: 2062: 2060: 2057: 2056: 2053: 2051: 2049: 2046: 2044: 2041: 2040: 2037: 2035: 2032: 2029: 2028: 2023: 2019: 2015: 2011: 2006: 2002: 1997: 1995: 1990: 1987: 1986: 1983: 1981: 1978: 1977: 1975: 1970: 1966: 1961: 1959: 1953: 1952: 1947: 1943: 1939: 1935: 1932: 1928: 1924: 1920: 1917: 1913: 1910: 1906: 1903: 1900: 1895: 1891: 1886: 1884: 1879: 1876: 1875: 1872: 1870: 1867: 1864: 1863: 1861: 1856: 1852: 1848: 1844: 1841: 1837: 1833: 1830: 1826: 1822: 1819: 1816: 1811: 1806: 1802: 1800: 1794: 1793: 1790: 1788: 1786: 1783: 1782: 1779: 1777: 1774: 1771: 1770: 1766: 1763: 1760: 1757: 1754: 1751: 1748: 1745: 1742: 1739: 1736: 1733: 1730: 1727: 1724: 1721: 1717: 1714: 1711: 1708: 1705: 1702: 1699: 1696: 1693: 1690: 1686: 1682: 1678: 1675: 1672: 1669: 1667: 1665: 1663: 1659: 1656: 1653: 1650: 1647: 1644: 1641: 1638: 1635: 1632: 1629: 1626: 1623: 1620: 1617: 1613: 1610: 1607: 1604: 1601: 1598: 1595: 1592: 1589: 1585: 1581: 1578: 1575: 1572: 1570: 1568: 1565: 1564: 1561: 1559: 1557: 1554: 1552: 1549: 1548: 1545: 1543: 1540: 1537: 1536: 1532: 1530: 1528: 1525: 1524: 1522: 1517: 1513: 1510: 1506: 1502: 1498: 1495: 1492: 1489: 1486: 1483: 1478: 1476: 1470: 1469: 1464: 1462: 1457: 1454: 1453: 1450: 1448: 1445: 1442: 1441: 1439: 1435: 1433: 1430: 1429: 1427: 1422: 1420: 1414: 1413: 1408: 1404: 1400: 1397: 1393: 1389: 1385: 1381: 1377: 1374: 1371: 1368: 1365: 1362: 1357: 1355: 1350: 1347: 1346: 1343: 1341: 1338: 1335: 1334: 1329: 1325: 1321: 1317: 1313: 1310: 1308: 1306: 1300: 1296: 1292: 1290: 1286: 1284: 1281: 1280: 1277: 1275: 1272: 1269: 1268: 1266:}}</ref> 1265: 1263: 1261: 1258: 1257: 1254: 1252: 1250: 1247: 1246: 1244:| year = 2008 1243: 1241: 1239: 1236: 1235: 1232: 1230: 1228: 1225: 1224: 1221: 1219: 1217: 1214: 1213: 1211:| volume = 56 1210: 1208: 1206: 1203: 1202: 1199: 1197: 1195: 1192: 1191: 1188: 1186: 1184: 1181: 1180: 1177: 1175: 1173: 1170: 1169: 1166: 1164: 1162: 1159: 1158: 1155: 1153: 1151: 1148: 1147: 1144: 1142: 1140: 1137: 1136: 1133: 1131: 1129: 1126: 1125: 1122: 1120: 1118: 1115: 1114: 1110: 1107: 1103: 1099: 1095: 1091: 1088: 1085: 1083: 1081: 1077: 1074: 1070: 1066: 1062: 1058: 1055: 1052: 1050: 1047: 1046: 1043: 1041: 1038: 1035: 1034: 1029: 1026: 1024: 1022: 1016: 1013: 1011: 1008: 1007: 1004: 1002: 1000: 997: 996: 993: 991: 989: 986: 984: 981: 980: 977: 975: 972: 969: 968: 966: 963: 961: 958: 957: 955: 952: 949: 948: 946: 942: 940: 937: 936: 933: 931: 929: 926: 925: 922: 920: 917: 914: 913: 911: 908: 906: 903: 902: 900: 895: 893: 887: 886: 883: 881: 879: 876: 874: 871: 870: 866:AutoignitionPt 865: 863: 861: 859: 854: 852: 850: 847: 846: 843: 841: 839: 836: 834: 831: 830: 827: 825: 823: 820: 818: 815: 814: 811: 807: 806: 803: 801: 799: 796: 794: 791: 790: 787: 785: 783: 780: 778: 775: 774: 771: 769: 767: 763: 760: 757: 755: 753: 750: 749: 746: 744: 742: 739: 738: 736: 733: 731: 728: 727: 724: 722: 720: 717: 716: 714:| BoilingPt = 713: 711: 709: 707:| BoilingPt = 706: 704: 701: 700: 698:| MeltingPt = 697: 695: 693: 691:| MeltingPt = 690: 688: 685: 684: 681: 679: 677: 674: 672: 669: 668: 663: 661: 659: 657: 652: 650: 648: 645: 644: 640: 639:| MolarMass = 638: 636: 634: 630: 629:| MolarMass = 628: 626: 623: 622: 618: 616: 614: 612: 608: 606: 604: 601: 600: 597: 595: 593: 589: 586: 583: 581: 579: 576: 575: 572: 570: 568: 565: 563: 560: 559: 555: 553: 551: 549: 545: 543: 541: 538: 537: 532: 530: 528: 526: 521: 519: 517: 514: 513: 510: 508: 506: 503: 501: 498: 497: 494: 492: 490: 487: 485: 482: 481: 478: 476: 474: 471: 470: 467: 465: 463: 460: 459: 456: 454: 452: 449: 447: 444: 443: 440: 438: 436: 433: 431: 428: 427: 424: 422: 420: 417: 415: 412: 411: 408: 406: 404: 400: 397: 394: 392: 390: 387: 386: 383: 381: 379: 376: 374: 371: 370: 368: 366:| IUPACName = 365: 363: 360: 359: 357: 354: 352: 349: 348: 345: 343: 341: 338: 337: 334: 332: 330: 327: 325: 322: 321: 317: 315: 313: 311: 307: 305: 303: 300: 299: 296: 294: 292: 289: 288: 285: 283: 281: 278: 276: 273: 272: 269: 265: 264: 260: 259: 234: 213: 190: 185: 184: 169: 129: 121: 115: 99: 93: 85: 79: 76: 75: 68: 56: 50: 42: 36: 33: 32: 25: 23: 19: 18: 10: 6: 4: 3: 2: 2811: 2795: 2792: 2784: 2781: 2773: 2770: 2762: 2759: 2751: 2748: 2740: 2737: 2729: 2726: 2718: 2715: 2707: 2704: 2696: 2693: 2685: 2682: 2674: 2671: 2663: 2660: 2652: 2649: 2641: 2638: 2630: 2627: 2619: 2616: 2608: 2605: 2597: 2594: 2586: 2583: 2575: 2572: 2564: 2561: 2553: 2550: 2542: 2539: 2531: 2528: 2520: 2517: 2509: 2506: 2498: 2495: 2487: 2484: 2476: 2473: 2465: 2462: 2454: 2451: 2445: 2442: 2436: 2434: 2429: 2427: 2426: 2420: 2418: 2413: 2411: 2410: 2406: 2404: 2401: 2399: 2398: 2392: 2387: 2383: 2378: 2372:Carbohydrates 2368: 2357: 2354: 2350: 2348: 2345: 2343: 2342: 2334: 2331: 2323: 2320: 2314: 2309: 2301: 2298: 2293: 2290: 2288: 2285: 2282: 2276: 2274: 2269: 2267: 2266: 2262: 2260: 2257: 2255: 2254: 2246: 2240: 2238: 2233: 2231: 2230: 2226: 2224: 2221: 2219: 2218: 2212: 2207: 2198: 2195: 2189: 2184: 2165: 2148: 2145: 2139: 2137: 2132: 2130: 2129: 2125: 2123: 2120: 2118: 2117: 2108: 2105: 2098: 2093: 2089: 2087: 2084: 2082: 2081: 2068: 2061: 2058: 2052: 2050: 2045: 2043: 2042: 2038: 2036: 2033: 2031: 2030: 1999: 1996: 1994: 1991: 1988: 1984: 1979: 1963: 1960: 1958: 1955: 1954: 1888: 1885: 1883: 1880: 1877: 1873: 1871: 1868: 1866: 1865: 1804: 1801: 1799: 1796: 1795: 1789: 1784: 1780: 1778: 1775: 1773: 1772: 1666: 1569: 1566: 1560: 1558: 1553: 1551: 1550: 1546: 1544: 1541: 1539: 1538: 1531: 1526: 1520:.</ref> 1480: 1477: 1475: 1472: 1471: 1466: 1463: 1461: 1458: 1455: 1451: 1449: 1446: 1444: 1443: 1434: 1431: 1424: 1421: 1419: 1416: 1415: 1359: 1356: 1354: 1351: 1348: 1344: 1342: 1339: 1337: 1336: 1309: 1285: 1282: 1278: 1276: 1273: 1271: 1270: 1264: 1259: 1253: 1248: 1242: 1237: 1231: 1226: 1222:| issue = 11 1220: 1215: 1209: 1204: 1198: 1193: 1187: 1182: 1176: 1171: 1165: 1160: 1154: 1149: 1143: 1138: 1132: 1127: 1121: 1116: 1102:and possibly 1084: 1069:and possibly 1051: 1048: 1044: 1042: 1039: 1037: 1036: 1025: 1012: 1009: 1003: 998: 994:==Structure== 992: 990: 987:==Structure== 985: 983: 982: 978: 976: 973: 971: 970: 962: 959: 953: 950: 941: 938: 932: 927: 923: 921: 918: 916: 915: 907: 904: 897: 894: 892: 889: 888: 882: 880: 875: 873: 872: 862: 851: 848: 842: 840: 835: 833: 832: 826: 824: 819: 817: 816: 808: 802: 800: 795: 793: 792: 786: 784: 779: 777: 776: 770: 754: 751: 745: 740: 732: 729: 723: 718: 712: 710: 705: 703: 702: 696: 694: 689: 687: 686: 680: 678: 673: 671: 670: 660: 649: 646: 637: 627: 624: 615: 605: 602: 596: 580: 577: 573:| SMILES = }} 571: 569: 566:| SMILES = }} 564: 562: 561: 552: 542: 539: 535:|chemspider}} 529: 524:|chemspider}} 518: 515: 509: 507: 502: 500: 499: 493: 491: 486: 484: 483: 477: 472: 466: 461: 455: 453: 448: 446: 445: 439: 437: 432: 430: 429: 423: 421: 416: 414: 413: 407: 391: 388: 382: 380: 375: 373: 372: 364: 361: 353: 350: 344: 339: 333: 331: 326: 324: 323: 314: 304: 301: 295: 290: 284: 282: 277: 275: 274: 266: 261: 252: 242: 237: 235:62.158.127.86 228: 223: 219: 211: 204: 188: 181: 177: 172: 163: 159: 143: 136: 126:Content added 118: 16: 2201:10.1021:A-G. 2179:amylopectin) 2141:==See also== 2134:==See also== 2026:</ref> 1836:Polymers 77 1562:==Function== 1555:==Function== 1411:</ref> 1332:</ref> 855:Autoignition 844:| FlashPt = 837:| FlashPt = 828:| NFPA-R = 0 821:| NFPA-R = 0 804:| NFPA-H = 1 797:| NFPA-H = 1 682:| Density = 675:| Density = 617:| Formula = 607:| Formula = 457:| PubChem = 450:| PubChem = 1894:including ] 1687:and variety 1605:responsible 1390:| journal = 1925:| volume = 1907:| doi = 10 1834:Carbohydr. 1020:thousands. 96:Revision 2 53:Revision 1 1737:Frontiers 1725:Branching 1679:structure 1614:breakdown 1593:digestive 1509:Starch 30 1382:1002/star 318:455524109 308:455201831 286:{{chembox 279:{{chembox 2287:⚫ 2251:Line 86: 2248:Line 69: 2174:amylose 2154:amylose 2007:is mixed 1993:⚫ 1957:⚫ 1923:Polymers 1882:⚫ 1798:⚫ 1746:Science| 1728:Enzymes| 1624:molecule 1586:specific 1474:⚫ 1460:⚫ 1418:⚫ 1353:⚫ 891:⚫ 813:Line 31: 810:Line 28: 759:Section3 641:Variable 631:variable 619:Variable 609:variable 585:Section2 396:Section1 180:contribs 170:CheMoBot 141:Wikitext 1914:title = 1904:journal 1731:journal 1697:journal 1691:<ref 1676:helical 1660:energy. 1654:sources 1366:journal 1111:journal 533:changed 522:correct 271:Line 1: 268:Line 1: 192:141,565 2159:starch 2005:starch 1901:{{Cite 1820:Chung, 1749:volume 1722:Starch 1621:starch 1596:enzyme 1484:Sarko, 1392:Starch 1363:{{Cite 1293:angles 666:powder 655:powder 134:Visual 82:Page 2 72:Page 2 39:Page 1 29:Page 1 2361:carbs 2156:maize 1857:occur 1817:H.-J. 1758:pages 1743:Plant 1639:which 1493:H.-C. 1312:bonds 1295:, but 1015:David 664:White 653:white 194:edits 2152:high 2150:* ] 1931:2009 1840:2009 1827:Liu, 1807:both 1712:pmid 1648:used 1627:into 1579:more 1503:1978 1324:> 1289:and 1108:Cite 1075:cite 1059:form 868:= }} 857:= }} 556:None 241:talk 227:undo 222:edit 187:Bots 176:talk 162:edit 2167:* ] 2072:the 1967:Mix 1849:815 1845:807 1812:gel 1720:of 1703:doi 1673:its 1642:can 1633:and 1618:the 1616:of 1611:the 1608:for 1599:α-] 1590:The 1490:and 1487:A., 1409:H}} 1372:doi 1318:the 2374:}} 2370:{{ 2363:}} 2359:{{ 2003:If 1927:77 1825:. 1755:8| 1740:in 1670:of 1657:of 1651:as 1645:be 1636:], 1602:is 1576:is 1573:it 1518:78 1514:73 1499:Wu 1496:H. 1396:30 1378:10 1314:to 1089:in 1071:V7 1067:V8 1063:V6 1056:to 884:}} 877:}} 864:| 853:| 747:}} 546:NA 253:: 178:| 2797:] 2786:] 2775:] 2764:] 2753:] 2742:] 2731:] 2720:] 2709:] 2698:] 2687:] 2676:] 2665:] 2654:] 2643:] 2632:] 2621:] 2610:] 2599:] 2588:] 2577:] 2566:] 2555:] 2544:] 2533:] 2522:] 2511:] 2500:] 2489:] 2478:] 2467:] 2456:] 2438:] 2431:] 2422:] 2415:] 2303:* 2169:, 1946:. 1938:- 1933:| 1918:| 1909:. 1896:, 1892:, 1859:. 1847:- 1842:) 1838:( 1831:, 1823:Q 1761:= 1752:= 1734:= 1715:= 1706:= 1700:| 1689:. 1630:] 1516:- 1511:: 1507:. 1501:. 1407:. 1405:C 1403:- 1398:| 1384:. 1380:. 1375:= 1369:| 1301:, 1297:, 1291:] 1017:, 1005:] 762:= 756:| 588:= 582:| 399:= 393:| 243:) 239:( 182:) 174:(

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Amylose: Difference between revisions

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