\Am`y*lose"\, n. (Chem.)
One of the starch group {(C6H10O5)n} of the carbohydrates;
as, starch, arabin, dextrin, cellulose, etc.
Biology Dictionary
Definition:
One of two types of glucosepolymers that together make up starch. (Amylopectin is the other type.) Amylose is the portion of starch that is soluble in water. The chemical structure of amylose is very similar to that of cellulose.
Webster's 1913 Dictionary