noun🔗Share直链淀粉 The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose."The bread became slightly sticky because it contained a high proportion of amylose compared to amylopectin. "因为这种面包所含的直链淀粉比例相对于支链淀粉更高，所以吃起来稍微有些发粘。chemistrybiochemistrysubstancefoodplantChat with AIVocabulary GamePractice Reading
