University:
California State University, Northridge
Course:
CHEM 100 | Principles of Chemistry
Academic year:

2024
Views:

145

Pages:

1
Author:

Jordan N.

TYPES OF POLYSACCHARIDES It is a complex carbohydrate compound, which can contain more than 60,000 onosaccharide molecules which are arranged to form straight or branched chains and each ring can form a glycosidic bond100 . Polysaccharides taste bland (not sweet), unlike monosaccharides and disaccharides. In Nutrition Science there are 3 (three) related types, namely starch, dextrin, glycogen and cellulose. Polysaccharides or glycans are composed of long sugar units with general formula C6(H10O5)n. The polysaccharides divided into two classes namely homopolysaccharides which produce only one type of monosaccharide and heteropolysaccharides produce more than one type of monosaccharide.  Starch Starch is a high molecular weight glucose polymer in which monosaccharide units bonds similar to maltose. Its also function as the main source of energy for people adults throughout the world's population, especially in developing countries because it is consumed as an ingredient staple food. Sources: tubers, cereals and grains are abundant sources of starch because they are easy to obtain for consumption. Corn, rice and wheat contain more than 70% starch, while nuts contain around 40%. Starch does not dissolve in cold water, but dissolves in hot water to form a very concentrated liquid like a paste; this event is called “gelatinization”. Starch is a complex carbohydrate that is insoluble in water which can found in the form of a white powder, tasteless and odorless. Starch is the main ingredient produced by plants to store excess glucose (as a product of photosynthesis) in the long term. Animals and humans also use starch as an important energy source. Amylose and amylopection which is types of carbohydrates composed strach.  Glycogen Glycogen is a homopolymer of glucose which is a form of carbohydrate stored in animals and has a function as energy storage102 . Glycogen is "animal starch", formed from the bonds of 1000 molecules, soluble in water (vegetable starch does not dissolve in water) and when it reacts with iodine it produces a red color. Glycogen is found in the muscles of animals, humans and fish. When an animal is slaughtered, spasms (rigor mortis) occur and then glycogen is broken down into lactic acid during post-mortum. Many sources are sprouts, cereals, milk, corn syrup (26%).  Cellulose Around 50% of carbohydrates originating from plants are cellulose because cellulose is the most important part of plant cell walls. The presence of enzyme in human body caused the celluloose cannot digested. Even though it cannot be digested, cellulose functions as a source of fiber which can increase the volume of feces, thereby facilitating defecation. In the past, fiber was used as an index in assessing food quality.

Types of Polysaccharides

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