POLYSACCHARIDES [Revision]

POLYSACCHARIDES (GLYCANS)

Carbohydrates composed of ten or more monosaccharide units or their derivatives (such as amino sugars and uronic acids) are generally classified as

 

Homopolysaccharides or Homoglycans

Starch

It is the storage form of glucose in plants, e.g. in potato, in grains and seeds and in many fruits. Starch is composed of two constituents viz. amylose and amylopectin. 

Amylose

Amylose is a linear polymer of D-glucose units joined by α-1 → 4  glycosidic linkages

Amylopectin

Amylopectin is structurally identical to those  of amylose (α-1→ 4 glycosidic linkages) but with side chains joining them by áα-1→ 6 ) linkages.

 Dextrin

Partial hydrolysis of starch by acids or áα-amylase) produces substances known as dextrins. These also occur in honey. All dextrins have few free aldehyde groups and can show mild reducing property. They are not fermented by yeast.

There is more to this post. The full content of this post is available only to REGISTERED MEMBERS. Please LOGIN or REGISTER.


AcrossPG

AcrossPG is a web Portal for Medical Students and Doctors, more specially for PG Entrance Exam Aspirants and Post Graduate Residents.

Leave a Reply

Be the First to Comment!

Notify of
wpDiscuz