AMYLOSE

The Uses of AMYLOSE

Amylose is a polyglucose polysaccharide which together with amylopectin makes starch(s). The glucosidic bonds of amylopectin are α-1,4 linkages. Amylose is used to identify, differentiate and characterize amylase(s). Amylose is used as a thickening agent, a gelling agent and emulsion stabilizer. Amylose is used in the preparation of films and membranes with potential use in drug delivery.

What are the applications of Application

Amylose from potato is a polysaccharide

Definition

The inner, relatively soluble portion of starch granules. Amylose is a hexosan, a polymer of glucose, and consists of long, straight chains of glucose units joined by a 1,4-glycosidic linkage. It stains blue with iodine. Microcrystalline amylose is available chiefly as a food ingredient and dietary energy source.

Definition

A polymer of GLUCOSE, a polysaccharide sugar that is found in starch.

Definition

amylose: A polysaccharide consistingof linear chains of between 100and 1000 linked glucose molecules.Amylose is a constituent of starch.In water, amylose reacts with iodineto give a characteristic blue colour.

Agricultural Uses

Amylose is a type of polysaccharide and is a constituent of starch. Amylose is made up of linear links of several hundred glucose molecules. A water-amylose mixture turns blue when iodine is added to it.

Purification Methods

Amylopectin is removed from impure amylose by dispersing in aqueous 15% pyridine at 80-90o (concentration 0.6-0.7%) and allowing the solution to stand at 44-45o for 7days. The precipitate is re-dispersed and recrystallises during 5days. After a further dispersion in 15% pyridine, it is cooled to 45o, allowed to stand at this temperature for 12hours, then cooled to 25o and left for a further 10hours. The combined precipitates are dispersed in warm water, precipitated with EtOH, washed with absolute EtOH, and dried in vacuo [Foster & Paschall J Am Chem Soc 75 1181 1953].