Amilóz

Amilóz is a polysaccharide that serves as one of the two main components of starch, the other being amylopectin. Starch is a primary storage carbohydrate found in plants. Amilóz is a linear polymer composed of repeating glucose units linked together by alpha-1,4 glycosidic bonds. This linear structure allows amilóz molecules to pack closely together, forming crystalline regions within starch granules.

The helical structure of amilóz, particularly when complexed with iodine, is a characteristic feature that contributes to the blue-black color observed in the iodine test for starch. Amilóz is less soluble in water compared to amylopectin due to its more ordered structure and the absence of extensive branching. This difference in solubility affects the physical properties of starch, influencing its behavior during cooking and processing.

The proportion of amilóz and amylopectin can vary significantly among different plant species and even within different varieties of the same crop, affecting the texture, viscosity, and digestibility of the starch. For example, starches with a higher amilóz content tend to form gels that are firmer and more resistant to retrogradation (the process by which starch recrystallizes upon cooling). Amilóz plays a crucial role in providing energy to plants and is a significant source of dietary energy for humans and animals through the consumption of starchy foods like rice, potatoes, and wheat.