amylose

This term refers specifically to the linear, non-branching component of starch. It is characterized by a helical structure that makes it less accessible to digestive enzymes compared to its branched counterpart, amylopectin, resulting in a slower release of glucose into the bloodstream.

As a chemical substance and a specific molecular entity, it is treated as an uncountable mass noun. It does not have a plural form in standard scientific usage; instead, quantities are specified using mass units or concentrations.