17. STARCH (Polysaccharide)

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  • Опубліковано 23 гру 2024

КОМЕНТАРІ • 37

  • @deborahstclair4126
    @deborahstclair4126 4 роки тому +2

    Thank you for this video explaining starch clearly.

  • @hhk4581
    @hhk4581 4 роки тому +2

    Thank you so much ! Your channel is really helpful

  • @kalubachipili4196
    @kalubachipili4196 Рік тому +2

    Exctremly helpful ❤

  • @luke3753
    @luke3753 6 років тому +5

    Hi, I'm trying to understand the difference, biochemically, between amylopectin and glycogen. They're both made from alpha D glucose molecules but glycogen is soluble and amylopectin is not [I think] but if they're both made from the same monosaccharide, being alpha glucose, and they both have 1-4 and 1-6 glycosidic bonding to form branched polysaccharides why are they not the same? What is the actual difference? Thanks. Luke from UK

    • @AwesomeBiochemistry
      @AwesomeBiochemistry  6 років тому +4

      Hey Luke, sorry for late reply
      Glycogen has higher number of branches and shorter chains of alpha-D-Glucose as compared to amylopectin. because of shorter chains in glycogen, it is less compact whereas amylopectin has longer chains and they can be more compact. Now because of less compactness of the glycogen it can fill up with water and so extensive hydrogen bond formation occurs and so glycogen is more soluble as compared to amylopectin.
      Hope this helps. in case if you are still confused let me know. i will try my best
      (Note: more hydrogen bonding -> more solubility)

    • @luke3753
      @luke3753 6 років тому +1

      @@AwesomeBiochemistry so, except for the difference in chain lengths, which leads to more hydrogen bonding in glycogen thus making it soluble, is there any difference otherwise? I'm just confused as to why both glycogen and amylopectin are so very similar but (i) they're called different names despite being composed of the same constituent parts (ii) why they act different despite being made of the same constituent parts and (iii) why haven't plants evolved to have glycogen or vice versa? I get that plant and animals have the same Last Universal Common Ancestor and glycogen is hydrolysed easier to make energy more readily available for an organism. But, am I missing something? Just feels like the traits of each polysaccharide is different, but the composition is effectively the same. I mean, what makes amylopectin act differently to glycogen at a fundamental level? Is plant DNA instructing it to create less branches that glycogen otherwise does? And is there potential to GM crops to behave differently and hydrolyse glycogen? Thanks for the previous reply by the way, you're channel is great too. Very informative! Sorry for the questions but I hope I'm being succinct about my confusion.
      Luke.

    • @AwesomeBiochemistry
      @AwesomeBiochemistry  6 років тому +5

      @@luke3753 you are absolutely correct
      lets take questions one by one.
      there are many differences between glycogen and amylopectin. but the major differences of concern are
      -> glycogen has one protein in its core known as 'glycogenin' and it is more frequently branched means short chains (average length of chain is ~13 glucose molecules).
      -> amylopectin is actually a part of starch. starch is ~80% amylopectin and ~20% amylose (amylose is unbranched chain of glucose). it has relatively less frequency of branching means longer chains (~24-30 glucose). these 2 branches makes helix with one another (like DNA double helix) so they are tightly packed (more compact). in glycogen such helical arrangement is not favoured due to shorter chains so glycogen is less compact so water have access to interior of glycogen which makes it more soluble. apart from this there isn't much difference (structural differences are shown in video of Starch and in video of Glycogen).
      now,
      ans (i)&(ii): different names because their structure and origin is different. plus enzymes are also specific for each polymer.
      ans (iii): glycogen takes up more water so it could increase the weight of the tree which can be disastrous for the plant kingdom in gaining more height and dealing with water scarcity in some areas.
      For animals, one big advantage of glycogen is that it can provide rapid energy as compared to starch (if starch could have taken place of glycogen) because of short chains of glycogen means more open ends to acted upon by enzymes so many glucose molecules can be released at a one time. Rapid energy requirement is need for animal whereas such sudden requirement is never in case of plants.
      Hope i am able to clear your doubts. if still anything i am happy to answer.

  • @aminuhabibu6250
    @aminuhabibu6250 Рік тому

    Please do you have a note for your lecture

  • @vinayaksupe5062
    @vinayaksupe5062 2 роки тому

    Sir , I could not understand beta amylase products,,, hope it will be cleared,,!

  • @ritukhatri2418
    @ritukhatri2418 2 роки тому

    Plz exaplain gelatinisation of starch

  • @waleedsajed6784
    @waleedsajed6784 5 років тому +1

    Sir, god bless you, thank you for this video

  • @dr.aliastori6713
    @dr.aliastori6713 3 роки тому +1

    Plz use a white background?

    • @AwesomeBiochemistry
      @AwesomeBiochemistry  3 роки тому +2

      I started using white background. Thanks for suggestion. 🙏🙏

  • @ManojYadav-od6zb
    @ManojYadav-od6zb 4 роки тому +1

    Bahut badhiya

  • @mudassiralishah3699
    @mudassiralishah3699 5 років тому +1

    Nice sir
    Plz make videos on protein and lipids

  • @sambit1837
    @sambit1837 4 роки тому +1

    Nice video sir.helped me a lot

  • @shilpa.nshilpa9201
    @shilpa.nshilpa9201 6 років тому +1

    easy to learn sir, this video helps to my today's seminar tqsm sir

  • @technicalgyan4436
    @technicalgyan4436 4 роки тому +1

    Is it for which class?

  • @rindalestari4244
    @rindalestari4244 4 роки тому +1

    thank you

  • @arpitahota1131
    @arpitahota1131 4 роки тому +1

    Sir, can you please tell me one thing, is there any free anomeric carbon in amylose or amylopectin?

    • @AwesomeBiochemistry
      @AwesomeBiochemistry  4 роки тому

      Yes. At one end there will be anomeric carbon present. That end is also known as reducing end

    • @arpitahota6422
      @arpitahota6422 4 роки тому

      But sir, according to Lehninger there is no anomeric carbon in starch, because new glucose residue is attached to the reducing end of the amylose.

  • @atiqtonmoy7300
    @atiqtonmoy7300 5 років тому +1

    can you plz expline the removal of starch from fabric with chemical reaction???
    it's very urgent
    or, plz send me some pdf link, google drive link.
    thank you

    • @AwesomeBiochemistry
      @AwesomeBiochemistry  5 років тому +2

      Sorry dear, i am medical doctor. So better to ask professional in particular field. Sorry bro

    • @atiqtonmoy7300
      @atiqtonmoy7300 5 років тому

      @@AwesomeBiochemistry its okey dude. thanks

  • @نورالهدىحامد-ب5د
    @نورالهدىحامد-ب5د 5 років тому +1

    Perfect