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
amylose in American English
(ˈæməˌloʊs)
noun
1.
the inner, water-soluble content of starch
2.
any of a group of complex carbohydrates of the general formula (C6H10O5)n, as cellulose or starch, which are converted by hydrolysis into two or more simple sugars