What is amylose characterized by in its structure?

Amylose is characterized by its unbranched chains composed primarily of glucose units linked together by α(1→4) glycosidic bonds. This linear structure allows amylose to coil into a helical shape, which is an important aspect of its functionality in both plant energy storage and human digestion. The presence of only the 1-4 linkages gives amylose its unique properties, including its ability to form gels and impact the texture of food products. As a component of starch, it plays a significant role in how starch behaves during cooking and processing.

In contrast, highly branched chains are typical of amylopectin, another component of starch, which contains both α(1→4) linkages and α(1→6) linkages at branching points. Other incorrect options refer to linkages that do not accurately describe amylose's structure, emphasizing its distinguishing feature of being unbranched with only the α(1→4) glycosidic linkages.