Starch, cellulose, dextran, and glycogen are polysaccharides. How are they similar? To what are their different properties due? Why can't an enzyme that hydrolyzes starch degrade cellulose?

similarity

Starch, cellulose,dextran and glycogen are all polymers of glucose

differences

                monomer/glucose     glycosidic bond    branching

1.starch              α glucose          1-4 and 1-6               branch and unbranced

  amylose                                       1-4                          unbranched

  amylopectin                               1-4 and 1-6              branched

2. dextran          α glucose          1-6                           branched

3. cellulose        β glucose           1-4                          unbranched, linear        

4. glycogen       α glucose           1-4 and 1-6              branched (shorter

                                                                                     branches than starch)

Enzyme: amlase acts on starch and cellulase acts on cellulose as they are specific for their substrates.

Explanation:

Starch: Consists of both branched amylopectin and unbranched amylose

Enzymes: Enzymes are specific as the gulcose molecule in starch is α and in cellulose is β which differ in their position of hydroxyl groups at anomeric carbon, their structures differ so they form different bonds. Active sites of enzymes can act only on specific bonds a sthey can fit to their specific substrates.

when a reversible reaction is occurring in both directions at the same rate; the products and reactants do not change in concentration. a chemical reaction where the compound is broken into its constituent parts.

type 2 happens when excess consumption of high-sugar foods flood the blood supply with glucose and reduce the production and effectiveness of insulin. if a person has prediabetes, they can reduce the risk of full diabetes through regular exercise and a balanced, low-sugar diet.