Glycogen and starch are polysaccharides that can be highly branched, If these polysaccharides are hydrolyzed by intestinal enzymes that work on the tips of these branches, how would the degree or extent of branching of the polysaccharide affect the rate at which you can digest it, mobilizing the sugars within?
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sorry for mass tag
I need to explain that @Ashy98 , how do i do that can you help me. I have to turn it in and the teacher dosent want drawing, only words
how do i explain (the link you gave) in words
Branching reduces the rate of digestion as In digesting these branched polysaccharides, α-amylase is the relevant catalyst. α-amylase, however, only digests α-1,4 glycosidic bonds, leaving disaccharide/polysaccharide fragments containing α-1,6 bonds. These smaller bonds are known as Dextrins.
The more it is branched the more problem it is for enzymes to break down it..... :D