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  • What is the nature of glucose-glucose linkage in starch that makes it so susceptible to acid hydrolysis?Option: 1 Starch is hemiacetal &nbs

What is the nature of glucose-glucose linkage in starch that makes it so susceptible to acid hydrolysis?

Option: 1

Starch is hemiacetal

 


Option: 2

Starch is acetal

 


Option: 3

Starch is polymer 


Option: 4

Starch contains only few molecules of glucose


Answers (1)

best_answer

Because of the presence of glycosidic linkage

\mathrm{Acetal \rightleftharpoons Aldehyde \underset{Free}{(-\mathrm{CHO})}}

Starch is made up two components both of which have different structures:

• Amylose
• Amylopectin

Starch is an acetal. It is made up of long chains of glucose molecules held together by glycosidic bonds (an ether linkage). This linkage can be easily broken through acid hydrolysis which releases constituent glucose molecules. The H+ of the acid attacks the oxygen of glycosidic bonds which leads to destabilisation and hydrolysis of the bond.

Posted by

shivangi.bhatnagar

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