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4-200503081837
4-200503081837
4-200503081837
By
KAUSHAL KUMAR SAHU
Assistant Professor (Ad Hoc)
Department of Biotechnology
Govt. Digvijay Autonomous P. G. College
Raj-Nandgaon ( C. G. )
Synopsis
Carbohydrate
Polysaccharide
Homopolysaccarides
Different between Homopolysaccharides and
Heteropolysaccharides
Example of Homopolysaccharides-
I) Starch
II) Glycogen
III) Cellulose
IV) Chitin
Application of Homopolysaccharides
Conclusion
reference
Carbohydrates
Any of a large group of compound (including
sugar, starch and cellulose) which contain
carbon, hydrogen, oxygen occur in food and
living tissue can be and broken down to release
energy in the body.
They are broadly classified into three classes
based on the number of sugar unit:-
a) Monosaccharide
b) Oligosaccharide
c) Polysaccharide
Polysaccharide
A polysaccharide is a carbohydrate
made up of repeating monosaccharide
or disaccharide units joined together
by glycoside bonds.
Classification of polysaccharide based
on the type of containing
monosaccharide units:-
i. Homopolysaccharides
ii. Heteropolysaccharides
Homopolysaccharides
Homopolysaccharide are polysaccharide
composed of a single type sugar
monomer.
Homopolysaccharide can be branched or
unbranched as long as they all have a
Homopolysaccharides is defined to have
one type of monosccharide.
Different between
homopolysaccharide and
hetropolysaccharide
Homoplysaccharides
Contain single type monomer.
Storage of monomer :
glycogen,
starch.
Structural elements : cellulose,
chitine.
Heteropolysaccharides
Contain two or more type of
monomer.
Extracellular support
Bacterial cell wall
Extracellular matrix of
animal
Example of homopolysaccharide
Storage of monomer : glycogen, starch.
Structural element: cellulose, chitin.
Starch:-
Starch or amylum is a carbohydrate consisting of
a large number of glucose units joined by
glycoside bonds.
It is the most common carbohydrate in the
human diet and is contained in large amounts in
such staple foods as potatoes, wheat, maize,
rice, cassava.
It consists of two type of molecules the linear and
helical amylose and the branched amyl pectin.
o Amylose
o Amyl pectin
Amylose
It contain 15-20% of starch.
It consists of long unbranched chains in
which all the D-glucose units are joined by
alpha 1-4 linkages.
Amylose is water soluble and give blue
colour with iodine.
Amylopectin
It contains 80-85% of starch.
It is highly branched and the average length
of branches is from 24-30 glucose residues,
depending upon the species.
The backbone glycoside linkage is alpha (1-
4), but the branch point are alpha(1-6)
linkages.
Glycogen
Glycogen is a multibranched polysaccharide
that serves as a form of energy storage in
animal and fungi.
In humans glycogen is made and stored
primarily in the cells of the liver and the
muscles and function as the secondary long
term energy storage.
Because each branch in glycogen ends in a
non reducing sugar a glycogen molecules
has many non reducing ends has only one
reducing ends.
It give red violet colour with iodine.
Cellulose