polysaccharides Flashcards
1
Q
polysaccharide
A
formed when more than 2 monosaccharides are joined together by condensation
2
Q
starch
A
made up of amylose and amylopectin
3
Q
amylose
A
1,4 glycosidic bond (linear)
4
Q
amylopectin
A
1,6 glycosidic bond (branched)
5
Q
amylose properties
A
coiling makes it compact
6
Q
amylopectin properties
A
- branches increase surface area for enzymes to hydrolyse glycosidic bonds allowing glucose to be released quickly
- insoluble in water so doesn’t affect osmosis
7
Q
uses of starch
A
- coiled so makes molecule compact;
- insoluble so it doesn’t affect water potential
- able to be hydrolysed to release glucose for respiration
