Polysaccharides: The Big Picture
Think of polysaccharides as massive sugar chains made from hundreds or thousands of simple sugar units called monosaccharides. These giant molecules form through countless condensation reactions, where water molecules get removed as the sugars link together.
Cellulose is the tough guy of plant cells - it's what makes plant cell walls so strong and rigid. Made from β glucose monomers that are flipped 180°, it creates straight, unbranched chains that run parallel to each other. The hydrogen bonds between these chains make cellulose incredibly strong, which is why wood and cotton are so durable.
Starch is how plants store their energy reserves in granules. Using α glucose monomers (not rotated like in cellulose), starch can be branched (amylopectin) or unbranched (amylose), coiling into neat helical shapes. When plants need energy, they break down starch to release glucose for respiration.
Glycogen is the animal equivalent of starch - your muscles and liver are packed with it. It's much more highly branched than starch, creating loads of endpoints where enzymes can quickly break it down when you need energy fast during exercise.
Quick Fact: All polysaccharides are large, insoluble molecules, making them perfect for storage without affecting the cell's water balance.