#amylose

• Starch — A macromolecular natural structural polysaccharide, with the general chemical formula (C6H10O5)n, composed of alpha-glucose units linked in linear chains (amylose) and branched chains (amylopectin). It represents the primary energy reserve substance in plants, accumulated in seeds, tubers, and fruits, serving as a fundamental element in human nutrition and a major raw material used in the food, textile, pharmaceutical, and paper industries.
• Amylose — A linear polysaccharide composed of hundreds to thousands of glucose units joined exclusively by alpha-one-four-glucosidic bonds, which constitutes, alongside amylose, the structural component of starch (representing approximately twenty to thirty percent of its mass). It has a specific helical structure, is soluble in hot water, and yields a characteristic intense blue coloration in the presence of iodine, playing a key role in the textural properties of starch gels.