amylosen.

Brit.

/ˈamᵻləʊs/,

/ˈamᵻləʊz/, U.S.

/ˈæməˌloʊz/,

/ˈæməˌloʊs/

Origin: A borrowing from Latin, combined with an English element; perhaps modelled on a German lexical item, or perhaps modelled on a French lexical item. Etymons: Latin amylum , -ose suffix².

Etymology: < classical Latin amylum starch (see amyl n.¹) + -ose suffix², probably after either German Amylose (1858 or earlier) or its etymon French amylose (1846 or earlier).

Chemistry.

Any of a class of carbohydrates consisting of chains of linked glucose molecules, found especially in starch; spec. any of the polysaccharides with unbranched chains which make up the crystallizable component of starch (cf. amylopectin n.). Now chiefly as a mass noun: a substance consisting of such polysaccharides.

ΘΚΠ

the world > matter > chemistry > organic chemistry > carbohydrates > sugars > polysaccharides > [noun]

amylose1866

glycan1950

1866 H. E. Roscoe Lessons Elem. Chem. xxxvii. 322 They [sc. saccharine and amylaceous bodies] may be divided into three classes: (1) Sucroses, or the sugars proper; (2) Glucoses, or the grape sugars; (3) Amyloses, or starch and woody fibre.

1881 Science 13 Aug. 367/1 As a thousand tons of sugar made from starch will within a few months be placed on the market daily..it appears desirable to make use of some name by which this substance may be known and at the suggestion of Prof. Wiley, we propose ‘Amylose’ as an appropriate term.

1933 S. W. Cole Pract. Physiol. Chem. (ed. 9) vi. 159 By one method the polysaccharide splits up so that no free carbonyl group is formed, and non-reducing simpler polysaccharides are formed. These are known as the amyloses, the simplest being dihexosan, C₁₂H₂₀O₁₀, or maltose anhydride.

1953 W. H. Yudkin in G. H. Bourne & G. W. Kidder Biochem. & Physiol. Nutrition II. 258 Amylose is a straight-chain dextran consisting of 200 to 300 glucose residues all linked 1,4′-α.

1990 Sci. News 2 June 350/3 Some desert plants may contain higher-than-average proportions of a starch called amylose, which takes far longer to break down into simple sugars than does amylopectin.

2013 Guardian (Nexis) 6 Apr. (Weekend Suppl.) 69 Short-grain rice is low in amylose and therefore sticky and glutinous.

This entry has been updated (OED Third Edition, September 2018; most recently modified version published online December 2021).

单词	amylose
释义	amylosen. Brit. /ˈamᵻləʊs/, /ˈamᵻləʊz/, U.S. /ˈæməˌloʊz/, /ˈæməˌloʊs/ Origin: A borrowing from Latin, combined with an English element; perhaps modelled on a German lexical item, or perhaps modelled on a French lexical item. Etymons: Latin amylum , -ose suffix². Etymology: < classical Latin amylum starch (see amyl n.¹) + -ose suffix², probably after either German Amylose (1858 or earlier) or its etymon French amylose (1846 or earlier). Chemistry. Any of a class of carbohydrates consisting of chains of linked glucose molecules, found especially in starch; spec. any of the polysaccharides with unbranched chains which make up the crystallizable component of starch (cf. amylopectin n.). Now chiefly as a mass noun: a substance consisting of such polysaccharides. ΘΚΠ the world > matter > chemistry > organic chemistry > carbohydrates > sugars > polysaccharides > [noun] amylose1866 glycan1950 1866 H. E. Roscoe Lessons Elem. Chem. xxxvii. 322 They [sc. saccharine and amylaceous bodies] may be divided into three classes: (1) Sucroses, or the sugars proper; (2) Glucoses, or the grape sugars; (3) Amyloses, or starch and woody fibre. 1881 Science 13 Aug. 367/1 As a thousand tons of sugar made from starch will within a few months be placed on the market daily..it appears desirable to make use of some name by which this substance may be known and at the suggestion of Prof. Wiley, we propose ‘Amylose’ as an appropriate term. 1933 S. W. Cole Pract. Physiol. Chem. (ed. 9) vi. 159 By one method the polysaccharide splits up so that no free carbonyl group is formed, and non-reducing simpler polysaccharides are formed. These are known as the amyloses, the simplest being dihexosan, C₁₂H₂₀O₁₀, or maltose anhydride. 1953 W. H. Yudkin in G. H. Bourne & G. W. Kidder Biochem. & Physiol. Nutrition II. 258 Amylose is a straight-chain dextran consisting of 200 to 300 glucose residues all linked 1,4′-α. 1990 Sci. News 2 June 350/3 Some desert plants may contain higher-than-average proportions of a starch called amylose, which takes far longer to break down into simple sugars than does amylopectin. 2013 Guardian (Nexis) 6 Apr. (Weekend Suppl.) 69 Short-grain rice is low in amylose and therefore sticky and glutinous. This entry has been updated (OED Third Edition, September 2018; most recently modified version published online December 2021). < n.1866
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