Textbook Question
For each of the following, give the monosaccharide units produced by hydrolysis, the type of glycosidic bond, and the name of the disaccharide, including α or β:
a.
Ch.13 Carbohydrates
Timberlake13th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9780134421353
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Table of contents
- Ch.1 Chemistry in Our Lives11
- Ch.2 Chemistry and Measurements80
- Ch.3 Matter and Energy54
- Ch.4 Atoms and Elements51
- Ch.5 Nuclear Chemistry42
- Ch.6 Ionic and Molecular Compounds57
- Ch.7 Chemical Quantities and Reactions41
- Ch.8 Gases29
- Ch.9 Solutions51
- Ch.10 Acids and Bases and Equilibrium65
- Ch.11 Introduction to Organic Chemistry: Hydrocarbons78
- Ch.12 Alcohols, Thiols, Ethers, Aldehydes, and Ketones83
- Ch.13 Carbohydrates54
- Ch.14 Carboxylic Acids, Esters, Amines, and Amides90
- Ch.15 Lipids61
- Ch.16 Amino Acids, Proteins, and Enzymes84
- Ch.17 Nucleic Acids and Protein Synthesis83
- Ch.18 Metabolic Pathways and ATP Production67
Timberlake13th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9780134421353Not the one you use?Change textbook
Chapter 13, Problem 47a
Describe the similarities and differences in the following:
a. amylose and amylopectin
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Amylose and amylopectin are both polysaccharides composed of glucose monomers, making them similar in their basic building blocks and their role as energy storage molecules in plants.
Amylose is a linear polymer of glucose units connected by α(1→4) glycosidic bonds, meaning the glucose molecules are linked in a straight chain.
Amylopectin, on the other hand, is a branched polymer. It contains α(1→4) glycosidic bonds in the linear sections and α(1→6) glycosidic bonds at the branch points, which occur approximately every 24–30 glucose units.
Amylose tends to form a helical structure due to its linear nature, while amylopectin's branching prevents it from forming such a structure, making it more compact and soluble in water.
Both amylose and amylopectin are components of starch, but their proportions vary depending on the source. For example, in most plants, amylopectin is the predominant component, making up about 70–80% of starch, while amylose constitutes the remaining 20–30%.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Amylose
Amylose is a linear polysaccharide made up of glucose units connected by α(1→4) glycosidic bonds. It typically forms a helical structure and is less soluble in water compared to amylopectin. Amylose constitutes about 20-30% of starch and is primarily responsible for the gel-like properties of starch when cooked.
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Amylopectin
Amylopectin is a branched polysaccharide, also composed of glucose units, but with both α(1→4) and α(1→6) glycosidic bonds. This branching occurs approximately every 24 to 30 glucose units, resulting in a more complex structure that is more soluble in water and contributes to the thickening properties of starch. Amylopectin makes up about 70-80% of starch.
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Starch Structure and Function
Starch is a carbohydrate storage molecule in plants, composed of amylose and amylopectin. The ratio of these two components affects the physical properties of starch, such as its solubility, digestibility, and ability to form gels. Understanding the structural differences between amylose and amylopectin is crucial for applications in food science, nutrition, and industrial processes.
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Related Practice
Textbook Question
Indicate whether each disaccharide in Problem 13.41 is a reducing sugar or not.
a.
b.
Textbook Question
Identify the disaccharide that fits each of the following descriptions:
a. ordinary table sugar
Textbook Question
Describe the similarities and differences in the following:
a. amylose and cellulose
Textbook Question
Give the name of one or more polysaccharides that matches each of the following descriptions:
a. not digestible by humans
Textbook Question
Give the name of one or more polysaccharides that matches each of the following descriptions:
b. the storage form of carbohydrates in plants