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Alphaglucans

Alphaglucans are polysaccharides composed of D-glucose units bonded through alpha-glycosidic linkages. This class includes major storage polymers starch in plants and glycogen in animals, as well as other alpha-linked glucose polymers found in microorganisms. The defining feature is the predominance of alpha-1,4 linkages along the chains, with alpha-1,6 bonds creating branches in many molecules.

Starch comprises amylose, a primarily linear polymer of alpha-1,4 glucose, and amylopectin, a branched polymer with

In biology, alphaglucans serve as energy reserves. They are hydrolyzed by digestive enzymes such as amylases

In industry, alphaglucans are processed to produce sugar syrups, fermentable sugars for ethanol, and various starch-derived

See also: beta-glucans, starch, glycogen, amylose, amylopectin.

frequent
alpha-1,6
branch
points.
Glycogen
is
more
highly
branched,
with
shorter
chains,
enabling
rapid
glucose
release.
Alphaglucans
vary
in
branching
pattern,
resulting
in
different
physical
properties
such
as
solubility
and
granule
formation
in
plants.
and
maltases
into
maltose
and
glucose,
providing
a
rapid
energy
source.
Digestibility
and
glycemic
response
depend
on
structure,
degree
of
branching,
and
in
the
case
of
starch,
the
presence
of
resistant
starch.
products
used
in
food
and
materials.
Enzymatic
and
acid
hydrolysis
conditions
influence
product
composition
and
rate
of
release.