1. Plural of amylose; a linear polysaccharide that is a component of starch, consisting of glucose units linked in a chain.
Usage: technical; chemistry/biochemistry

Examples

• Amyloses make up about 20-30% of the starch found in most plants.
• The digestibility of starch depends partly on the ratio of amyloses to amylopectins.
• Researchers studied how different amyloses affect the texture of cooked rice.
• Amyloses form a helical structure when complexed with iodine, producing a blue color.
• The branching patterns of amyloses differ significantly from those of amylopectins.