File:Amylose2.svg · Wikimedia Commons · See Wikimedia Commons
amylose
Sign in to saveAmylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. Together with amylopectin, it is one of the two components of starch, making up approximately 20–25% of it. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.
Chemical data
- Formula
- C14H26O11
- Molecular weight
- 370.35 g/mol
- IUPAC name
- (2R,3R,4R,5S,6R)-2-[(2R,3S,4R,5R,6S)-4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl]oxy-6-(hydroxymethyl)-5-methoxyoxane-3,4-diol
- SMILES
- CO[C@@H]1[C@H](O[C@@H]([C@@H]([C@H]1O)O)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)OC)CO)CO
- InChIKey
- PTHCMJGKKRQCBF-OLYDTGNASA-N
- XLogP
- -4.2
- Polar surface area
- 168 Ų
- H-bond donors
- 6
- H-bond acceptors
- 11
- Formal charge
- 0
via PubChem
Research
8,599 papers- Amylose in starch: towards an understanding of biosynthesis, structure and function.The New phytologist · 2020
- High-amylose maize starch: Structure, properties, modifications and industrial applications.Carbohydrate polymers · 2023
- Amylose engineering: phosphorylase-catalyzed polymerization of functional saccharide primers for glycobiomaterials.Wiley interdisciplinary reviews. Nanomedicine and nanobiotechnology · 2017
- The Consumption of High-Amylose Rice and its Effect on Postprandial Blood Glucose Levels: A Literature Review.Nutrients · 2024
- Amylose-Coated Biohybrid Microgels by Phosphorylase-Catalyzed Grafting-From Polymerization.Macromolecular rapid communications · 2019
via PubMed
Wikidata facts
- Mass
- 370.147512
Show 4 more facts
- Commons category
- Amylose
- isomeric SMILES
- CO[C@@H]1[C@H](O[C@@H]([C@@H]([C@H]1O)O)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)OC)CO)CO
- canonical SMILES
- COC1C(OC(C(C1O)O)OC2C(OC(C(C2O)O)OC)CO)CO
- chemical formula
- C₁₄H₂₆O₁₁
via Wikidata · CC0
~6 min read
Article
7 sectionsContents
- Structure
- Physical properties
- Function
- Recent studies
- See also
- References
- External links
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. Together with amylopectin, it is one of the two components of starch, making up approximately 20–25% of it. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.
==Structure== thumb|Amylose A is a parallel double-helix of linear chains of glucose 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 structural formula 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.