Amylose
Definition
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.
Bilingual Equivalents
- Amylose
- Linear starch fraction
Grammatical & Source Details
| Inflection Type | Feminine noun, regular singular and plural variations common in carbohydrate chemical nomenclature. |
| Formation | Scientific compound formed from the prefixoid 'amylo-' (starch) and the sugar suffix '-ose', modeled after French terminology. |
| Spelling / Pronunciation | [a.mi.lo.ˈzə] |
| Source | IUPAC Macromolecular Nomenclature and Carbohydrate Reference Guide |
Contextual Usage Examples
RO: Amiloza extrasă din amidonul de mazăre prezintă tendința de a suferi un proces rapid de retrogradare la răcire.
EN: The amylose extracted from pea starch exhibits a tendency to undergo a rapid retrogradation process upon cooling.
RO: Datorită lanțului său liniar, amiloza formează un complex de incluziune de culoare albastru închis cu atomii de iod.
EN: Due to its linear chain, amylose forms a dark blue inclusion complex with iodine atoms.
RO: Determinarea raportului dintre amiloză și amilopectină este crucială pentru a stabili comportamentul făinii la coacere.
EN: Determining the ratio between amylose and amylopectin is crucial for establishing the flour's behavior during baking.
Idioms & Phrases
Lanț de amiloză / Amylose chain
RO: Polimer liniar neramificat în care moleculele de glucoză adoptă o conformație spațială elicoidală stabilă.
EN: An unbranched linear polymer in which glucose molecules adopt a stable helical spatial conformation.
Conținut de amiloză / Amylose content
RO: Procentul de polizaharidă liniară dintr-o probă, ce influențează direct temperatura de gelatinizare a amidonului.
EN: The percentage of linear polysaccharide within a sample, directly influencing the gelatinization temperature of starch.
Retrogradarea amilozei / Amylose retrogradation
RO: Fenomenul de reorganizare structurală a lanțurilor liniare într-o rețea cristalină insolubilă, provocând învechirea pâinii.
EN: The phenomenon of structural reorganization of linear chains into an insoluble crystalline network, causing bread staling.
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