Amylose
see also: Etymology of Amylose
See also: Amylose (homonymy)
The Amylose is a Polymère not-ramified Glucose. It is with the Amylopectine the principal one constituting Amidon. It is present from 20 to 28% in the Blé and the Potato and, in the Riz, the Sorgho and the Seigle, 6%. The amylose is abundant in the vegetable world. The amylose has a anomery alpha. For this reason, contrary to cellulose it is assimilable by the man. The amylose is degraded by alpha amylase out of maltose.
Its official name should be: (α-D-glucopyrannosyl (1->4) α-D-glucopyrannoside) N .
See too
- Amylopectin
- Starch
- Fight association against amylose * The foie gras could transmit a rare disease * Amyloidogenic potential off foie gras Proceedings off the National Academy off Sciences
| Random links: | List mayors of Montreal | Wetzikon (Zurich) | Beach Ngobila | Pearse Station | DJ Sharpnel | Douvres,_Minnesota |