Which of the statements, A to D, regarding the structure and properties of amylopectin and glycogen is correct?
Both amylopectin and glycogen contain α\alphaα-1,4- and α\alphaα-1,6-glycosidic bonds, but glycogen is more highly branched with shorter chains of α\alphaα-1,4-linked glucose monomers between branches.
Glycogen contains β\betaβ-1,4-glycosidic bonds in its main chain and α\alphaα-1,6-glycosidic bonds at branch points, making it highly resistant to enzymatic hydrolysis.
Amylopectin forms a completely straight, unbranched helical structure due to the presence of α\alphaα-1,4-glycosidic bonds, whereas glycogen forms a planar sheet structure.
The α\alphaα-1,6-glycosidic bonds in amylopectin are hydrolyzed by amylase to produce maltose, while glycogen is hydrolyzed by glycogen phosphorylase to release sucrose.
