Polysaccharides: Structures and Functions

These flashcards cover the key vocabulary and concepts related to the structures and functions of polysaccharides, including starch, glycogen, and cellulose.

Polysaccharides

Polymers of monosaccharides linked by glycosidic bonds that may be branched or unbranched.

Glycosidic Bond

A type of bond that links monosaccharides together in polysaccharides.

Starch

The storage form of carbohydrates in plants, consisting of amylose and amylopectin.

α-Glucose

A form of glucose that serves as the monomer for starch and glycogen.

Amylose

A linear form of starch composed of unbranched chains of α-glucose.

Amylopectin

A branched form of starch composed of both α-1-4 and α-1-6 glycosidic linkages.

Glycogen

The storage form of carbohydrates in humans, highly branched and similar to amylopectin.

Cellulose

A structural polysaccharide made of β-glucose monomers linked by β-1-4 glycosidic bonds.

Fiber

Cellulose that cannot be digested by human enzymes, aiding in digestive health.

Cellulase

An enzyme secreted by certain bacteria that digests cellulose in herbivores.

Photosynthesis

The process by which plants synthesize glucose, which is stored as starch.

Hydrolysis Reaction

A chemical reaction that breaks down polysaccharides, releasing energy.

Monosaccharides

The simplest form of carbohydrates, such as glucose and fructose.

Disaccharides

Carbohydrates formed by two monosaccharides, such as sucrose and lactose.

Complex Carbohydrates

Carbohydrates consisting of long chains of monosaccharides, including polysaccharides.