Uses of Amylose (C6H10O5)n
Amylose is a type of polysaccharide which is used in several industries in the form of a functional biomaterial. It is typically a linear component which consists of 100-10,000 glucose monomers that are linked by 1,4 alpha bindings. Amylose was discovered back in the year 1940 by Meyer and his co-workers found out that the properties of amylose were way different from those of the native maize starch. Amylose is found in algae and many other lower forms of plants. It is a type of spread polymer of roughly 6000 glucose deposits which has branches on 1 in each of the 24 glucose rings.
Today, in this article, we will learn about what is amylose and amylopectin, what are the uses of amylose (C6H10O5)n, what is the function of amylose, its structure and properties.
Amylose Structure (C6H10O5)n
Given below is the structure of amylose.
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Let us take a look at what are the physical properties of amylose.
Physical Properties of Amylose (C6H10O5)n
Chemical Properties of Amylose (C6H10O5)n
Let us now learn about the chemical properties of amylose.
Amylose tends to form a distinctive blue colour complex along with iodine. This analysis is provided by the high-performance size-exclusion technique of chromatography and many other methods.
Amylose molecules tend to form extensive hydrogen bonds which make the molecules less susceptible to the enzymatic degradation.
Uses of Amylose (C6H10O5)n
Now let us take a look at what is amylose used for. Its uses are described as follows.
Amylose is used in the permanent textile finishes, film making, plastics, and bonding of paper pulp fibre.
Higher amylose starches are used together along with food gum or an instant starch as a binder which helps in providing a crisp coating while making french fries which, in turn, also reduces the oil absorption.
It is also used as starches for food wrappers and sausage casings, incorporation into pasta and bread crusts for even heating in the microwave.
Function of Amylose (C6H10O5)n
Let us now discuss what is the function of amylose.
Amylose plays an important role in plant energy storage. It is, however, less readily digested than amylopectin. This is because of its helical structure which makes it take up less space when compared to amylopectin. Due to this, it is the preferred starch for plant storage. It makes up around 30% of the total stored starch in plants, although a typical percentage tends to vary by species and variety.
The digestive enzyme called α-amylase breaks down the starch molecule into maltose and maltotriose which are used as sources of energy.
Amylose also makes for an important thickener, emulsion stabilizer, water binder, and gelling agent in regards to both industrial and food contexts.
There are many different foods that contain amylose which we consume on a day to day basis. These are as follows.
Rice and potatoes
Legumes and beans
Vegetables and starchy fruits