#starch fraction
- Amylose — A linear polysaccharide composed of hundreds to thousands of glucose units joined exclusively by alpha-one-four-glucosidic bonds, which constitutes, alongside amylose, the structural component of starch (representing approximately twenty to thirty percent of its mass). It has a specific helical structure, is soluble in hot water, and yields a characteristic intense blue coloration in the presence of iodine, playing a key role in the textural properties of starch gels.