Amylose is a carbohydrate made up of between 100 to 1000 D-glucose monomers linked by α(1->4) glucosidic bonds. It can be thought of as a sort of larger, bulky version of maltose. Amyloses are important in the formation of starches like amylopectin, which are used in plants and animals for energy storage. They connect in branched structures through further α(1->4) linkages.