It is a component of starch forming linear chain polymers of D-glucose units. It only has α 1-4 glycosidic linkages and no α 1-6 glycosidic linkages. Amylose accounts for 20% of starch and is insoluble in cold water. It has many uses in cooking and is also used in some other industries.

Difference 101
Lime vs. Lemon: What’s the difference?