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21 December, 22:51

Discuss the structural differences between the polysaccharides starch and glycogen, explaining how the differences in structure contribute to the functional properties of the molecule

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  1. Yesterday, 01:42
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    Starch, cellulose and glycogen are all polymers of glucose. But they differ in function as optical isomerism is involved here.

    starch is a mixture of two polysaccharides: amylose and amylopectin. The alpha-1,4 glycosidic bonds and branching is responsible for its physical properties. Starch can be easily hydrolyzed and is powdery than cellulose, which exists as tough microfibrils.

    Glycogen, is a branched polymer, like starch. It is similar to amylopectin, being composed of alpha-glucose molecules, but it is larger and there are more alpha-1,6 links. This makes it highly branched, more soluble, and more easily hydrolized than starch.

    Cellulose is an long chain, unbranched, glucose polymer held by beta-1,4 glycosidic bonds. The straight, tightly packed chains give cellulose high tensile strength and resistance to hydrolysis.
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