AMYLOSE is a linear polymer of glucose linked mainly by a(1-4) bonds. It is one of the two components of starch, the other being amylopectin. Amylose is soluble in water.
The a(1-4) bonds promote the formation of a helix structure. The number of repeated glucose subunits (n) is usually in the range of 300 to 3000, but can be many thousands.
Amylose starch is less readily digested than amylopectin; however, it takes up less space so is preferred for storage in plants. It makes-up about 30% of the stored starch in plants, though the specific percentage varies by species. The digestive enzyme a-amylase breaks down the starch molecule into maltotriose, maltose and glucose.