1,4 glycosidic bonds

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A 1,4-glycosidic bond is a covalent bond between the -OH group on [[carbon|carbon]] 1 of one sugar and the -OH group on carbon 4 of another [[sugar|sugar]]. This is a [[condensation reaction|condensation reaction]] as a [[molecule|molecule]] of [[water|water]] is released. It can be broken by consuming a molecule of water in a [[hydrolysis reaction|hydrolysis reaction]] <ref>Bruce, A., Johnson, A., Lewis, J., Raff, M., Roberts, K. and Walter, P. (2008). Molecular Biology of the Cell. 5th ed. New York: Garland Science. 56-57.</ref>.&nbsp;The bond can either be in the α or β form depending on the position of the [[hydroxyl group|hydroxyl group]] on the carbon 1 involved in the bond. The α-1,4-glycosidic bond has the hydroxyl group pointing down. The β-1,4-glycosidic bond has the hydroxyl group pointing up <ref>Bruce, A., Johnson, A., Lewis, J., Raff, M., Roberts, K. and Walter, P. (2008). Molecular Biology of the Cell. 5th ed. New York: Garland Science. 113.</ref>.&nbsp;1,4-glycosidic bonds can be found in both [[amylase|amylase]] and [[amylopectin|amylopectin]] in [[glycogen|glycogen]]. These linkages create branching in the [[polysaccharide|polysaccharide]]. Amylopectin and amylase are both readily hydrolysed by the [[α-amylase|α-amylase]] enzyme&nbsp;<ref>Berg JM, Tymoczko JL, Stryer L. (2002). Biochemistry. 5th ed. New York: W H Freeman. Section 11.2.2.</ref>.
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A 1,4-glycosidic bond is a covalent bond between the -OH group on [[Carbon|carbon]] 1 of one sugar and the -OH group on carbon 4 of another [[Sugar|sugar]]. This is a [[Condensation reaction|condensation reaction]] as a [[Molecule|molecule]] of [[Water|water]] is released. It can be broken by consuming a molecule of water in a [[Hydrolysis reaction|hydrolysis reaction]] <ref>Bruce, A., Johnson, A., Lewis, J., Raff, M., Roberts, K. and Walter, P. (2008). Molecular Biology of the Cell. 5th ed. New York: Garland Science. 56-57.</ref>.&nbsp;The bond can either be in the α or β form depending on the position of the [[Hydroxyl group|hydroxyl group]] on the carbon 1 involved in the bond. The α-1,4-glycosidic bond has the hydroxyl group pointing down. The β-1,4-glycosidic bond has the hydroxyl group pointing up <ref>Bruce, A., Johnson, A., Lewis, J., Raff, M., Roberts, K. and Walter, P. (2008). Molecular Biology of the Cell. 5th ed. New York: Garland Science. 113.</ref>.&nbsp;1,4-glycosidic bonds can be found in both [[Amylase|amylase]] and [[Amylopectin|amylopectin]] in starch. These linkages create branching in the [[Polysaccharide|polysaccharide]].&nbsp;There are&nbsp;many glycosidic linkages in polysaccharides due to the large number of hydroxyl groups present.<references />&nbsp;Amylopectin and amylase are both readily hydrolysed by the [[Α-amylase|α-amylase]] enzyme&nbsp;<ref>Berg JM, Tymoczko JL, Stryer L. (2002). Biochemistry. 5th ed. New York: W H Freeman. Section 11.2.2.</ref>.  
  
 
=== References  ===
 
=== References  ===
  
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<references /><br>Berg JM, Tymoczko JL, Stryer L. (2002). Biochemistry. 5th ed. New York: W H Freeman. Section 11.2.

Revision as of 14:18, 19 October 2015

A 1,4-glycosidic bond is a covalent bond between the -OH group on carbon 1 of one sugar and the -OH group on carbon 4 of another sugar. This is a condensation reaction as a molecule of water is released. It can be broken by consuming a molecule of water in a hydrolysis reaction [1]. The bond can either be in the α or β form depending on the position of the hydroxyl group on the carbon 1 involved in the bond. The α-1,4-glycosidic bond has the hydroxyl group pointing down. The β-1,4-glycosidic bond has the hydroxyl group pointing up [2]. 1,4-glycosidic bonds can be found in both amylase and amylopectin in starch. These linkages create branching in the polysaccharide. There are many glycosidic linkages in polysaccharides due to the large number of hydroxyl groups present.
  1. Bruce, A., Johnson, A., Lewis, J., Raff, M., Roberts, K. and Walter, P. (2008). Molecular Biology of the Cell. 5th ed. New York: Garland Science. 56-57.
  2. Bruce, A., Johnson, A., Lewis, J., Raff, M., Roberts, K. and Walter, P. (2008). Molecular Biology of the Cell. 5th ed. New York: Garland Science. 113.
 Amylopectin and amylase are both readily hydrolysed by the α-amylase enzyme [1].

References

  1. Berg JM, Tymoczko JL, Stryer L. (2002). Biochemistry. 5th ed. New York: W H Freeman. Section 11.2.2.

Berg JM, Tymoczko JL, Stryer L. (2002). Biochemistry. 5th ed. New York: W H Freeman. Section 11.2.
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