Amylose is a polysaccharide made of α-D-glucose units, bound to each other through α(1→4) glycosidic bonds. It constitutes about 20% of starch, the major storage carbohydrate in plants. It can act as an indicator, turning blue in the presence of iodine, and has also been coupled to magnetic beads for the isolation and purification of maltose-binding protein fusion proteins.1,2
1.Ovecka, M., Bahaji, A., MuÑoz, F.J., et al.A sensitive method for confocal fluorescence microscopic visualization of starch granules in iodine stained samplesPlant Signal.Behav.7(9)1146-1150(2012) 2.Affinity chromatography: Methods and protocolsSecond1-338(2008)