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27 December, 09:53

Starch, cellulose, dextran, and glycogen are polysaccharides. How are they similar? To what are their different properties due? Why can't an enzyme that hydrolyzes starch degrade cellulose?

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  1. 27 December, 09:58
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    similarity

    Starch, cellulose, dextran and glycogen are all polymers of glucose

    differences

    monomer/glucose glycosidic bond branching

    1. starch α glucose 1-4 and 1-6 branch and unbranced

    amylose 1-4 unbranched

    amylopectin 1-4 and 1-6 branched

    2. dextran α glucose 1-6 branched

    3. cellulose β glucose 1-4 unbranched, linear

    4. glycogen α glucose 1-4 and 1-6 branched (shorter

    branches than starch)

    Enzyme: amlase acts on starch and cellulase acts on cellulose as they are specific for their substrates.

    Explanation:

    Starch: Consists of both branched amylopectin and unbranched amylose

    Enzymes: Enzymes are specific as the gulcose molecule in starch is α and in cellulose is β which differ in their position of hydroxyl groups at anomeric carbon, their structures differ so they form different bonds. Active sites of enzymes can act only on specific bonds a sthey can fit to their specific substrates.
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