Talk:Amylose

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Suggestions[edit]

suggestions for expanding the article:

binds iodine giving blue complex.

Amylose-free starch = "waxy" mutation in maize, also done by GM (potato etc). 21 Mar 04 — Preceding unsigned comment added by 213.48.168.150 (talk)

amylopectin is absorbed in digestion more rapidly than amylose. This tends to give amylopectin rich foods a higher glycemic index. Some amylose starches may be incompletely digested.

amylose and amylopectin starches have different thickening properties when used in cooking — Preceding unsigned comment added by 192.250.34.161 (talk) 09:27, 10 March 2005‎

I have added a heading to this section···Vanischenu^「m/_Talk」 13:32, 23 October 2012 (UTC)[reply]

Water soluble?[edit]

Is amylose actually water soluble? I've seen some papers that assume it is and in other palces it is stated as being insoluble.— Preceding unsigned comment added by Ellis O'Neill (talk • contribs) 10:33, 3 June 2007‎

Amylose can be rendered soluble by processing (e.g http://www3.interscience.wiley.com/journal/104020505/abstract), but native, biological amylose with its helical structure and a high degree of H-bonding is fairly insoluble. —Preceding unsigned comment added by 91.105.20.57 (talk) 23:16, 24 November 2009 (UTC)[reply]

I have added a heading to this section···Vanischenu^「m/_Talk」 13:32, 23 October 2012 (UTC)[reply]

Untitled[edit]

Both this page and amylopectin claim that they make up 80% of the starch in plants. Which is it? — Preceding unsigned comment added by 64.102.254.33 (talk) 00:59, 27 July 2006‎

Amylose is actually around 20%. Its changed. — Preceding unsigned comment added by 86.17.153.9 (talk) 13:59, 22 September 2006‎

Stereochemistry in picture[edit]

Shouldn't the H's in the picture have bold bonds and the glycosidic O's have dashed bonds? — Preceding unsigned comment added by Don Tom (talk • contribs) 21:09, 20 May 2007

incorrect wording or incorrect facts?[edit]

Under Physical Properties this article states,

Unlike amylopectin, amylose is soluble in water and forms a colloidal dispersion in warm water. [5]

Going to the linked amylopectin article, the second line states,

[amylopectin] is soluble in water.[1][2]

So which is it? Is amylose soluble in water and amylopectin is not, in which case the amylopectin article is wrong. Or are both amylopectin and amylose soluble in water, in which case the amylose article is wrong. —Preceding unsigned comment added by 128.95.70.126 (talk) 20:03, 25 June 2010 (UTC)[reply]

Similarly, the amylopectin article states that amylopectin is one of three components to starch, but the amylose says there are only two. Stifynsemons (talk) 01:11, 14 September 2010 (UTC)[reply]

WikiProject class rating[edit]

This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 07:51, 10 November 2007 (UTC)[reply]

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Amylose chains: "three main forms"[edit]

I'm struggling here. "Three main forms":

disordered amorphous conformation
helical forms x2

.. or ..

double helix A
double helix B
V (= bound with hydrophobic guest)

.. or ..

V₆
V₈
possible V₇

.. or ..

A-
B-
C- (= A/B mix)

starch polymorphs?? Which are seen as the "main" forms? Which are merely variants of one or another of those main forms? Can someone clarify?!

2A04:B2C2:1002:6100:B985:38F:38D9:53BE (talk) — Preceding undated comment added 03:09, 10 March 2024 (UTC)[reply]