Amylose is a linear polysaccharide composed of α-D-glucose units linked primarily by α-1,4-glycosidic bonds, forming a helical structure that serves as one of the two main components of starch (typically 20-30% of starch content). It plays a critical role in energy storage in plants and contributes to the gelling and retrogradation properties of starch in food applications. Due to its helical conformation, amylose can form inclusion complexes with lipids and iodine, producing the characteristic blue color with iodine. It is less branched than amylopectin, leading to higher crystallinity and slower digestion rates, which impacts glycemic response in foods. Amylose is widely studied in food science for its effects on texture, stability, and resistant starch formation.