Which of the statements, A to D, about the storage polysaccharides starch and glycogen is correct?
In amylose, the α\alphaα-1,4-glycosidic bonds hold the chain in a straight, unbranched conformation that is stabilized by intermolecular hydrogen bonds to form microfibrils.
Glycogen has a higher frequency of α\alphaα-1,6-glycosidic bonds than amylopectin, resulting in a more highly branched structure with more terminal glucose residues.
To facilitate the formation of the α\alphaα-1,4-glycosidic bonds in amylopectin, consecutive glucose monomers must be rotated 180∘180^\circ180∘ relative to each other.
Both amylopectin and glycogen are highly soluble in water because their branched structures expose a high density of hydrophilic hydroxyl groups to the solvent.
