For carbohydrates, can you explain what “orientation of glycosidic links” are and how these links influence...
For carbohydrates, can you explain what “orientation of glycosidic links” are and how these links influence properties of carbohydrates? Does the ratio of 1-4 or 1-6 links only affect solubility or do they play a part in other mechanisms?
Homework Answers
# In carbohydrates, some links are in alpha direction (in amylose) and some are in beta orientation (in cellulose).
# Yes, the 1-6 links affect the solubility of the carbohydrate. Amylose is more soluble in water which is made up of 1-4 linkage but, amylopectin is more insoluble in water because, it contains the 1-6 linkage. This branching makes it insoluble in water. This branching makes the difference between starch and glycogen. Glycogen is stored in animal and starch is stored in plants. Starch forms a semi crystal structure due to its branching 1-6 linkage and it makes it harder to be available when there is an immediate need of glucose. That is why glycogen which has a slight diffrerence from starch is preferred by animal to store.
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