Amylose structure

Amylose is a type of carbohydrate found in starch, composed of long, unbranched chains of glucose molecules linked together in a straight line. This structure makes amylose relatively compact and less soluble in water than other forms of starch. Its linear arrangement allows it to form helical coils, which can trap water and give starch its gluability, such as in thickening sauces. Amylose’s structure influences how starch behaves during cooking and digestion, impacting its texture and how quickly it releases energy when eaten.