Carbohydrates

ID #1019

I know that cellulose is more stable than glycogen and starch because of the beta 1,4 glycosidic linkages, but I was wondering if they (glycogen and starch) are less stable because of the alpha 1,4 linkages, the alpha 1,6 linkages, or both.


It's the accessibility of the alpha-1,4 linkages, not the branch points that make them good substrates for reasons described in the first post on this board.

Print this record Print this record
Send to a friend Send to a friend
Show this as PDF file Show this as PDF file
Export as XML-File Export as XML-File