Polysaccahrides
A polymer consisting of many monosaccharide units covalently bonded together
Function of Polysaccahrides
Used as storage compounds or as structural materials in the cell
Properties of starch
Insoluble in water, cannot diffuse, compact so easily stored in small space and carries lots of energy in C-H and C-C bonds
Amylose
Composed of between 200 and 5000 α-glucose units, Joined in a straight, unbranched chain by 1, 4 glycosidic bonds forming between C1 of one molecule and C4 on another, chain is wound into a tight helix making the molecule very compact and makes up about 20% of starchamylopectin
Amylopectin
Made up from between 5000 and 100000 α-glucose units, overall structure is of a branched chain, On the main backbone the glucose units are bound by 1-4 glycosidic bonds, The side chains are bound to the main chain by 1,6 glycosidic bonds, The chain branches every 24-30 glucose units and this makes up about 80% of starch
Glycogen
Storage compound in animal cells and a glucose polymer
Chitin
Exoskeleton of arthropods such as insects and fungal cell walls. Long chains of B-glucose joined in 1,4 glycosidic bond. Has an acetyl group added. Alternative sugar rotates to allow hydrogen bonds to join chains together.