Posts Tagged ‘Polysaccharides’
Introduction and Function of Carbohydrates (Part 2)
1.3. Polysaccharides
Also known as complex carbohydrates and complex sugars to be made up of many molecules of monosacharides. From a nutritional point of view can be divided into two groups:
- Usable energy or digestible polysaccharides. Among the polysaccharides usable energy, starch and highlight glycogen.
The starch, also known as starch, vegetable and is made up of many glucose molecules linked together to form linear chains (amylose) and branched (amylopectin).
It is the most abundant carbohydrate in the diet, found in cereal grains, legume seeds, roots (cassava), tubers (potatoes) and other parts of the plants. The Glycogen is a polysaccharide of animal reserve which is located in the liver and muscle. The other and mussels are rich in this polysaccharide. However, during storage and culinary management loses an important part of their nutritional value.