Amylose: Difference between revisions
New page: '''Amylose is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are thre... |
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'''Amylose is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose. | '''Amylose''' is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose. | ||
==Structure== | ==Structure== | ||
<StructureSection load=' | <StructureSection load='1c58' size='340' side='right' caption='Caption for this structure' scene=''> | ||
Amylose A and B occur as parallel double-helices of glucose chains, with 6 glucose units per turn. In contrast, amylose V occurs as a single helix as shown in the figure. | Amylose A and B occur as parallel double-helices of glucose chains, with 6 glucose units per turn. In contrast, amylose V occurs as a single helix as shown in the figure. A more irregular conformation of a cyclic amylose occurs is found in complex with a protein in the structure [[jiw]]. | ||
</StructureSection> | </StructureSection> | ||
== References == | == References == | ||
<references/> | <references/> | ||
Revision as of 15:25, 25 August 2019
Amylose is a linear polymer of glucose that occurs in starch. It occurs in foods such as grains and potatoes, and it is a major source of energy (calories) in most diets. There are three major forms of amylose, A, B, and V, that differ in the three-dimensional structure. Amylose can also occur with an undefined structure, for example when cooked in water. Amylose is distinct from amylopectin, which is a branched polymer of glucose, and from cellulose, which is a linear polymer of glucose that differs in stereochemistry from amylose.
StructureStructure
Amylose A and B occur as parallel double-helices of glucose chains, with 6 glucose units per turn. In contrast, amylose V occurs as a single helix as shown in the figure. A more irregular conformation of a cyclic amylose occurs is found in complex with a protein in the structure jiw.
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