May 29, 2018 · amylose A polysaccharide consisting of linear chains of between 100 and 1000 linked glucose molecules. Amylose is a constituent of starch (the other being amylopectin). In water, amylose reacts with iodine to give a characteristic blue colour.

The nonglutinous rice varieties can also be classified as low-amylose (8 – 20 percent), intermediate (21 – 25 percent), and high-amylose (>25 percent) types. Generally Japonica has low amylose content and the amylose content of indica varies widely. Environmental conditions can greatly influence amylose content as much as 6 percent for the ...