Starch is made from two alpha-glucose polymers, amylose and amylopectin. Which is quicker to break down and why?

Amylose is formed from 1-4 glycosidic bonds, creating a compact spiral structure. It is unbranched, therefore enzymes can only work from either end to break the bonds and release glucose monomers - broken down more slowly.Amylopectin contains 1-4 and 1-6 glycosidic bonds, creating a branched structure - enzymes can reach and break more bonds so amylopectin is more rapidly hydrolysed, allowing for quicker glucose release.

SA
Answered by Samhitha A. Biology tutor

9026 Views

See similar Biology A Level tutors

Related Biology A Level answers

All answers ▸

Describe the process of natural selection


How are nerve cells adapted to their function?


Where does the kreb's cycle take place?


What is the role of oxygen in the electron transport chain, and why is it so essential?


We're here to help

contact us iconContact usWhatsapp logoMessage us on Whatsapptelephone icon+44 (0) 203 773 6020
Facebook logoInstagram logoLinkedIn logo

© MyTutorWeb Ltd 2013–2025

Terms & Conditions|Privacy Policy
Cookie Preferences