Noun
One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
Source: Webster's dictionaryAlthough in absolute mass only about one quarter of the starch granules in plants consist of amylose, there are about 150 times more amylose molecules than amylopectin molecules. Source: Internet
Cooking The varieties of rice are typically classified as long-, medium-, and short-grained. citation The grains of long-grain rice (high in amylose ) tend to remain intact after cooking; medium-grain rice (high in amylopectin ) becomes more sticky. Source: Internet
It is made up of a mixture of amylose (15–20%) and amylopectin (80–85%). Source: Internet
Some cultivated plant varieties have pure amylopectin starch without amylose, known as waxy starches. Source: Internet
Synthetic amylose made from cellulose has a well-controlled degree of polymerization. Source: Internet
The strength of the resulting blue color depends on the amount of amylose present. Source: Internet