Description
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 A substrate for serum amylase.Application： Amylose in potato has been used as a standard to determine the apparent amylose content (AAC) of rice starch by iodine-binding colorimetry