Storage Polysaccharides: Glycogen and Starch
When your body needs to store glucose for later energy use, it packages it into glycogen - a highly branched molecule found mainly in your liver and muscle cells. Glycogen is made of glucose monomers connected by both 1,4 and 1,6 glycosidic bonds, creating a structure with many "endpoints" where glucose can be rapidly added or removed.
Plants take a slightly different approach with starch, their primary storage polysaccharide. Starch consists of two components: amylose (10-30%) and amylopectin (70-90%). Amylose forms an unbranched helical shape using only 1,4 glycosidic bonds, making it compact and ideal for storage. The structure is stabilised by hydrogen bonds between glucose units.
Amylopectin more closely resembles glycogen with its branched structure formed by both 1,4 and 1,6 glycosidic bonds. This branching allows plants to quickly access stored glucose when energy demands increase.
Remember this! Both glycogen and starch are insoluble, which is crucial for their storage function - they don't affect the cell's osmotic balance while packing lots of energy into a compact form.