This topic takes on average 55 minutes to read.
Polysaccharides are giant polymers of monosaccharides, all connected by glycosidic linkages. They have an enormous range of functions in different organisms (see above). They may have a relatively simple structure or they may form more complex molecules, depending on the monosaccharide units and the types of glycosidic bonds involved.
The humble potato is a good source of both amylose and amylopectin.
The nature of these polysaccharides depends on the isomers of glucose involved in the molecules, and the type of glycosidic bonds formed.
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