BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Glycogen is structurally quite similar to amylopectin, although glycogen is more highly branched (8–12 glucose units between branches) and the branches are shorter.

Detailed explanation-2: -Starch and glycogen contain exactly the same inter-glycosidic linkages, 1, 4 and 1, 6. Consequently, the same enzymes can be applied for the structural analysis of both polysaccharides. Most common is the use of amylases.

Detailed explanation-3: -Amylopectin is the branched version of starch; it contains both the alpha-1, 4-glycosidic bond and the alpha-1, 6-glycosidic bond. In fact, amylopectin is almost like glycogen; the only difference is that the branching points in amylopectin are less common and occur every 30 or so sugars.

Detailed explanation-4: -Glycogen and starch are similar in that they are both made up of many alpha glucose units joined together by the glycosidic bonds.