Question

Give the name of one or more polysaccharides that matches each of the following descriptions:

a. the storage form of carbohydrates in animals

b. contains only $\beta (1\to 4)$-glycosidic bonds

c. contains both $alpha(1\to 4)$- and $alpha(1\to 6)$-glycosidic bonds

d. produces maltose during digestion

Short answer

Part a) Glycogen is form of a glucose storage type in animals.

Part b) Cellulose contains only $\beta (1\to 4)$glycosidic bonds.

Part c) $\alpha (1\to 4)$and $\alpha (1\to 6)$glycosidic linkages are found in both amylopectin and glycogen.

Part d) Amylose and amylopectin produce maltose during digestion.

Step-by-step solution

Introduction about Polysaccharides  (Part a)

• Polysaccharides are carbohydrates that include $10$or more monosaccharides.
• The glycosidic bond is the most important bond in polysaccharide structural stability.
• These polysaccharides create more than$10$monosaccharide units after complete hydrolysis.

Explanation (Part a)

• Glycogen is form of a glucose storage type in animals.
• Glycogen a glucose polymer with a unique structure.
• Branches with $a(1\to 6)$-glycosidic links occur every $10$to $15$glucose units, though.
• It is a polysaccharide that is more branched than amylopectin.

Explanation (Part b)

• In plants, cellulose is a primary structural carbohydrate.
• The $beta(1\to 4)$-glycosidic bond connects lengthy unbranched glucose units in cellulose.
• The enzyme $d$-amylase hydrolyzes $alpha(1\to 4)$-glycosidic bonds in humans, but not $beta(1\to 4)$-glycosidic bonds.
• This is the reason that cellulose could not be digested by humans.

Explanation (Part c)

• $\alpha (1\to 4)$and$\alpha (1\to 6)$glycosidic linkages are found in both amylopectin and glycogen.
• $alpha-D$-glucose units are connected by $alpha(1\to 4)$-glycosidic linkages in amylopectin and glycogen. amylopectin, and every $25$to$30$ glucose units in glycogen.

Explanation (Part d)

• Acid hydrolysis or amylase action of amylose and amylopectin produces smaller sugars known as dextrins.
• These dextrins are further hydrolyzed by amylase to maltose.
• Therefore, amylose and amylopectin produce maltose during digestion.