Amylose is a polysaccharide composed of α-D-glucose units linked by α(1→4) glycosidic bonds, accounting for about 20% of the total amount of starch. Amylose spatial conformation curls into a helix and forms a blue complex with iodine, which is widely used in the food industry, and can be used in a variety of researches as a natural product and a biochemical reagent.