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7/29/2019 Carbohydrates - An Introduction ~ Biology Exams 4 U
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Starch
Chitin
Starch
Storage polysaccharide of plant cells.
Composed of the glucose polymers (80%amylose +20%amylopectin).
Amylose-The water soluble fraction which is linear polymer of -D-glucose .
Amylopectin- The water insoluble fraction which consists of branched chains of -D-glucose.
Glycogen
Major glucose storage molecule in animals (stored in liver and skeletal muscle).
The liver reserve of glycogen is used to regulate blood glucose lev els.
Dextran (In Yeast and Bacteria)
Bacteria and yeasts store glucose as yet another type of polysaccharide called Dextran.
Dextrans are also used as components of blood plasma substitutes (plasma
expanders) and foodstuffs.
Inulin (Dahila Starch)
A fructose polymer is used as a starch substitute in diabetics dietary products.
In addition, it serves as a test substance formeasuring renal clearance
Structural Poly saccharides
Cellulose
Cellulose
Most abundant polysaccharide, indeed the most abundant organic molecule in the world.
Structural polysaccharide, used to make plant cell walls.
(1-4) polymer of D-glucose that can contain thousands of glucose monomers .
Cellulose cannot be digested by animals because they do not produce an enzyme capable of
cleaving the glycosidic linkage.
Chitin
A homopolymer from1-4-linked N-acetyl glucosamine.
It is the most important structural substance in insect and crustacean shells, and is thus
the most common animal polysaccharide.
Second most abundant organic molecule.
It also occurs in the cell wall of fungi.
Genetics
Microbiology
Plant Physiology
Zoology
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Mucopolysaccharides
They are slime or mucilage producing heteropolysaccharides
eg: Pectins, Phycocolloids (ex:Agar-agar), Hyaluronic acid,Chondroitin sulphate,Keratan sulphate.
Pectins
Polymer of galacturonic acid, arabinose , and galactose.
It is a major constituent ofmiddle lamella.
During ripening of fruits, pectate of middle lamella braks due to which fruits become soft.
---------------------------------------------------------------------------
Oligosaccharides
Are short chains of monosaccharide linked together by glycosidic bond.
O-linked Oligosaccharides attached to the protein via O-glycosidic bonds, to the OH group
ofserine or theonine side chains.
N-linked Oligosaccharides attached to the protein via N-glycosidic bonds, to the NH2 group
ofasparagine side chains.
Useful Links:
MCQ on Carbohydrates
GRE Practice Test-Carbohydrates
Difference between reducing and non reducing sugars
This entry was posted in carbohydrates, cellulose, chitin, reducing sugar, ribose, storage
carbohydrate
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