Amylose: nm Amylose (from the Greek αμυλος, unground) is an unbranched polymer, more precisely a polysaccharide of glucose. This molecule is not linear but is organized in an α helix, each turn is composed of 8 sugar residues at most (most commonly 6). It is with amylopectin the main constituent of starch. It is present from 20 to 28% in wheat and potatoes and, in rice, sorghum and rye, 6%. Amyloidosis is abundant in the plant world. The amy ...
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