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.

Answered by Samhitha A. Biology tutor

6977 Views

See similar Biology A Level tutors

Related Biology A Level answers

All answers ▸

Type 1 Diabetes is an autoimmune disease affecting the bodies ability to produce insulin. Describe how blood glucose is controlled in the body to a stable level, and how this would be affected in someone with type 1 diabetes.


How can I understand enzyme-substrate function?


Give 3 differences in structure between DNA and mRNA


The Pacinian corpuscle senses changes in pressure in the skin. Explain how pressure causes the cell to change its membrane potential to elicit a nerve response.


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 2013–2024

Terms & Conditions|Privacy Policy
Cookie Preferences