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A view of the atomic structure of a single branched strand of glucose units in a glycogen molecule. Glycogen (black granules) in spermatozoa of a flatworm; transmission electron microscopy, scale: 0.3 μm. Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, [2] fungi, and bacteria. [3]
Glycogen is analogous to starch, a glucose polymer in plants, and is sometimes referred to as animal starch, [16] having a similar structure to amylopectin but more extensively branched and compact than starch. Glycogen is a polymer of α(1→4) glycosidic bonds linked with α(1→6)-linked branches.
Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are used in many processed foods.
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 ]
Glucans serve a diverse set of functions. Within the cell, certain glucans store energy, fortify cellular structure, behave in recognition, and enhance virulence in pathogenic organisms. [13] Glycogen and starch are notable glucans responsible for storing energy for the cell.
Glucose-containing compounds are digested and taken up by the body in the intestines, including starch, glycogen, disaccharides and as monosaccharide. Glucose is stored in mainly the liver and muscles as glycogen. It is distributed and utilized in tissues as free glucose. To discuss image, please see Template talk:Human body diagrams
Glycogen is a highly branched structure, consisting of the core protein Glycogenin, surrounded by branches of glucose units, linked together. [2] [12] The branching of glycogen increases its solubility, and allows for a higher number of glucose molecules to be accessible for breakdown at the same time. [2]
For example, it ranges from lower percent content in long-grain rice, amylomaize, and russet potatoes to 100% in glutinous rice, waxy potato starch, and waxy corn. Amylopectin is highly branched, being formed of 2,000 to 200,000 glucose units. Its inner chains are formed of 20–24 glucose subunits. Structure of the amylopectin molecule