omylose

Omylose is not a standard term in carbohydrate science and is commonly a misspelling of amylose, a major component of starch. Amylose is a largely linear polymer of glucose units linked by α-1,4-glycosidic bonds, typically comprising about 15–30% of starch, with the remainder being the branched polymer amylopectin.

Structure and properties: In solution, amylose tends to adopt helical conformations. It is less soluble in cold water than amylopectin but forms a viscous paste when heated. The iodine assay produces a blue color with amylose, reflecting its helical structure.

Occurrence and function: Amylose is found in many plant starches and serves as an energy reserve. The ratio of amylose to amylopectin influences starch properties such as gelatinization, retrogradation, and texture in foods.

Digestibility and nutrition: Human enzymes hydrolyze amylose with amylases to maltose, maltotriose, and dextrins, which are further degraded to glucose. Higher amylose content generally slows digestion, contributing to resistant starch formation and potential health benefits.

Applications: In food processing, amylose content affects thickening, gelation, and texture. High-amylose starches are used in certain culinary formulations and in the production of biodegradable materials. Amylose also features in analytical assays and in studies of starch retrogradation.

Name note: If you intended to refer to amylose, this article describes that starch component. If you specifically meant “omylose,” no distinct, widely recognized chemical entity by that spelling is documented in standard references.