Amiloosi

Amiloosi is a term with multiple meanings, primarily referring to a type of starch. In botany and food science, amiloosi is one of the two primary components of starch, the other being amylopectin. Amiloosi is a linear polysaccharide composed of glucose units linked by alpha-1,4 glycosidic bonds. This linear structure allows amiloosi molecules to pack tightly, forming crystalline regions within starch granules. It is less soluble in water than amylopectin and contributes to the gelling properties of cooked starch. The ratio of amiloosi to amylopectin varies depending on the plant source and can significantly influence the physical and functional properties of starch, such as its texture and digestibility.

Beyond its role in starch, amiloosi can also refer to a genetic disorder. Amyloosis is a rare, inherited metabolic disease that affects the liver's ability to process glycogen. Specifically, it is a type of glycogen storage disease characterized by a deficiency in the enzyme glycogen debranching enzyme. This deficiency leads to the accumulation of abnormal glycogen structures, particularly in the liver and muscles, causing symptoms like hypoglycemia, liver enlargement, and impaired growth. This medical condition is distinct from the starch component but shares the "amylo-" prefix, derived from the Greek word "amylon" meaning starch.