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Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch , making up approximately 20–30%. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of ...
Two common examples are cellulose, a main component of the cell wall in plants, and starch, a name derived from the Anglo-Saxon stercan, meaning to stiffen. [2] To name a polysaccharide composed of a single type of monosaccharide, that is a homopolysaccharide, the ending “-ose” of the monosaccharide is replaced with “-an”. [3]
Saccharification is a term in biochemistry for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. [1] For example, when a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose). [2]
Natural saccharides are generally composed of simple carbohydrates called monosaccharides with general formula (CH 2 O) n where n is three or more. Examples of monosaccharides are glucose, fructose, and glyceraldehyde. [4] Polysaccharides, meanwhile, have a general formula of C x (H 2 O) y where x and y are usually large numbers between 200 and ...
Polysaccharides (sugar polymers) can be linear or branched and are typically joined with glycosidic bonds. The exact placement of the linkage can vary, and the orientation of the linking functional groups is also important, resulting in α- and β-glycosidic bonds with numbering definitive of the linking carbons' location in the ring.
Monosaccharide nomenclature is the naming system of the building blocks of carbohydrates, the monosaccharides, which may be monomers or part of a larger polymer ...
Amylopectin contains a larger number of Glucose units (2000 to 200,000) as compared to Amylose containing 200 to 1000 α-Glucose units. In contrast, amylose contains very few α(1→6) bonds, or even none at all. This causes amylose to be hydrolyzed more slowly, but also creates higher density and insolubility. [8]
Host–guest chemistry encompasses the idea of molecular recognition and interactions through non-covalent bonding. Non-covalent bonding is critical in maintaining the 3D structure of large molecules, such as proteins and is involved in many biological processes in which large molecules bind specifically but transiently to one another.