amylose wikipedia - EAS
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See all on Wikipediahttps://en.wikipedia.org/wiki/AmyloseAmylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20-30%. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is … See more
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 … See more
Because the long linear chains of amylose more readily crystallize than amylopectin (which has short, highly branched chains), high-amylose starch is more resistant to digestion. Unlike amylopectin, amylose is not soluble in cold water. It also reduces the crystallinity of … See more
• Amflora, genetically modified low amylose potato (high in amylopectin)
• Amylomaize, high amylose maize starch See more• Zhong, Fang; Yokoyama, Wallace; Wang, Qian; Shoemaker, Charles F (2006). "Rice Starch, Amylopectin, and Amylose: Molecular Weight and Solubility in Dimethyl Sulfoxide … See more
Amylose is important in plant energy storage. It is less readily digested than amylopectin; however, because of its helical structure, it takes up less space compared to … See more
High-amylose varieties of rice, the less sticky long-grain rice, have a much lower glycemic load, which could be beneficial for diabetics.
Researchers have … See moreWikipedia text under CC-BY-SA license- https://de.wikipedia.org/wiki/Amylose
- Amylose (griechisch amylon, Stärkemehl) ist mit einem Massenanteil von etwa 2030 Prozent neben Amylopektin Bestandteil der natürlichen, pflanzlichen Stärke, beispielsweise aus Kartoffel, Weizen oder Mais.
- https://nl.wikipedia.org/wiki/Amylose
WebAmylose is een polysacharide, het lineair zetmeel polymeer van glucose moleculen die door een alfa-1,4-binding aan elkaar gekoppeld zijn. De ander component van zetmeel is het …
- Vergelijkbaar met: amylopectine
- Beschrijving: witachtig poeder dat een vorm van zetmeel is
- Andere namen: β-amylose
- Molecuulformule: (C₆H₁₀O₅)ₙ
- https://fr.wikipedia.org/wiki/Amylose_(maladie)
L'amylose, aussi appelée amyloïdose est un vaste groupe de maladies de la classe des protéinopathies. C'est une maladie rare qui se caractérise par la présence de dépôts de protéines insolubles dans les tissus. Le plus souvent, ce sont des fragments de protéines de précurseur sérique qui en sont la cause. De nombreux organes peuvent être touchés par ce dépôt extracellulaire, appelé su…
Wikipedia · Text under CC-BY-SA license - https://fr.wikipedia.org/wiki/Amylose
WebL'amylose (du grec αμυλος, non moulu) ou amylocellulose est un polyoside non ramifié constitué d'unités glucose liées par liaison α(1→4). Cette molécule n'est pas linéaire mais …
- N CAS: 9005-82-7
- Formule: (C₆H₁₀O₅)ₙ
- Apparence: poudre blanche
- N CE: 232-685-9
- https://en.wikipedia.org/wiki/Amylase
WebAn amylase is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that …
Amylose - Wikipedia
https://wiki.alquds.edu/?query=AmyloseWebAmylose Names IUPAC name (1→4)-α-D-Glucopyranan. Identifiers CAS Number. 9005-82-7 ...
- https://en.wikipedia.org/wiki/Amylopectin
WebPlants store starch within specialized organelles called amyloplasts. To generate energy, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use …
- https://en.wikipedia.org/wiki/AL_amyloidosis
WebAmyloid light-chain amyloidosis, also known as primary amyloidosis, is the most common form of systemic amyloidosis in the US. The disease is caused when a person's antibody …
- https://en.wikipedia.org/wiki/Amylomaize
WebAmylomaize was a term coined in the late 1940s by Robert P. Bear of Bear Hybrids Corn Company in Decatur, Illinois [1] to describe his discovery and commercial breeding of a …
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