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Functions and Formation of Polysaccharides

Polysaccharides are formed from monosaccharides joined by condensation reactions and broken down by hydrolysis. They serve important functions based on their structure. Starch, glycogen, and cellulose are key polysaccharides. Starch is made of amylose and amylopectin and stored in plant cells for energy. Glycogen, stored in animal cells, has a similar structure to amylopectin but more branches for quick glucose release. Cellulose provides structural support for plant cells through its unbranched beta glucose chains linked by hydrogen bonds.

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26 views2 pages

Functions and Formation of Polysaccharides

Polysaccharides are formed from monosaccharides joined by condensation reactions and broken down by hydrolysis. They serve important functions based on their structure. Starch, glycogen, and cellulose are key polysaccharides. Starch is made of amylose and amylopectin and stored in plant cells for energy. Glycogen, stored in animal cells, has a similar structure to amylopectin but more branches for quick glucose release. Cellulose provides structural support for plant cells through its unbranched beta glucose chains linked by hydrogen bonds.

Uploaded by

Ryan Haddock
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© All Rights Reserved
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POLYSACCHARIDES:

Polysaccharide formation and break down:

-A polysaccharideis formed when more than two monosaccharides are joined together by
condensation reactions
-A polysaccharide can be broken down into its constituent monosaccharides through hydrolysis
reactions

Functions of Polysaccharides:

-The structure has a direct influence with the function of the following polysaccharides

Starch:

-Cells get any energy from glucose, plants store their addititional glucose as starch
-When a plant need mores glucose for energy, it breaks down starch to release energy/glucose
-Starch is a mixture of two polysaccharides of alpha glucose- amylose and amylopectin
-Amylose is a long unbranched chain of alpha glucose
-The angles of the glycosidic bonds give it a coiled structure
-This makes it very compact, which is ideal for storage as it
becomes very small because you can fit it into a small space
-Amylopectin is a long branched chain of alpha glucose
-Its side branches allow the enzyme that breaks down the
molecule to get access to the glycosidic bonds easier and
more efficiently
-Starch is insoluble in water and does not affect the water potential,
in other words it does not cause water to enter the cell through
osmosis
-If water did enter through osmosis it would cause the cell to swell,
this is another factor that makes it good for storage

Glycogen:

-Animal cells also receive their energy from glucose,


however animals sore their glucose as glycogen
-This is another polysaccharide made up of alpha
glucose monomers
-It has a structure which is similar to amylopectin but has even more side branches coming of it
-The more branches, the quicker the glucose can be accesed and therfore be released at a
quicker rate
-It is also a compact molecule and good for storage

Cellulose:

-It is made of long, unbranched chains of beta


glucose
-When beta glucose molecules bond together,
they form straight cellulose chains
-The cellulose chains are linked together to
form hydorgen bonds (which are weak on their
own but strong together)
-These hydrogen bonds form fibres called
microfibrils
-The strong fibres mean cellulose provides
structural supports for cells e.g. the cell wall in
plants

The Iodine test for starch:

1.) Mix your substance with water unless it is already in liquid form
2.) If there is starch present the substance changes from a browny orange to a blue-black
colour

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