Amylose

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Amylose

Amylose (pronounced /ˈamɪloʊs/) is a polysaccharide and one of the two components of starch, the other being Amylopectin. It is composed of glucose units that are linked by α(1→4) glycosidic bonds.

Etymology

The term "Amylose" is derived from the Greek word "amylon" which was used to describe fine meal or starch.

Structure

Amylose is a linear compound which is found in plants. It is one of the two types of molecules that together make up starch and is the minority portion, making up about 20-30% of the structure. The structure of amylose consists of long polymer chains of glucose units connected by an alpha acetal linkage. This type of linkage is called a 1, 4-glycosidic bond.

Function

Amylose plays a crucial role in the process of Photosynthesis. It is synthesized in the Chloroplasts of plant cells during photosynthesis and stored in the form of starch granules. During periods of low light or darkness, the plant can break down the amylose to release glucose and sustain its energy needs.

Related Terms

  • Amylopectin: The other component of starch, which is branched and makes up the majority of the structure.
  • Starch: A polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds.
  • Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
  • Photosynthesis: The process by which green plants and some other organisms use sunlight to synthesize foods with the help of carbon dioxide and water.

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