SaplingPlus for Lehninger Principles of Biochemistry (Six-Month Access)
SaplingPlus for Lehninger Principles of Biochemistry (Six-Month Access)
7th Edition
ISBN: 9781319108236
Author: David L. Nelson, Michael M. Cox
Publisher: W. H. Freeman
bartleby

Concept explainers

bartleby

Videos

Question
Book Icon
Chapter 7, Problem 27P

(a1)

Summary Introduction

To explain: The basis of the procedure for determining the number of (α16) branch proteins in amylopectin.

Introduction:

Carbohydrates are present in different forms. The carbohydrate made up of only one kind of sugar is monosaccharide, if formed of two types of sugars it is called disaccharide and if made up of many types of sugar it is polysaccharide.

(a1)

Expert Solution
Check Mark

Explanation of Solution

The carbon number 6 of glucose residue present in (α16) branch proteins of amylopectin will be protected from methylation and hydrolysis process. This is because hydroxyl group present in carbon 6 is involved in joining another molecule of glucose present in amylopectin through glycosidic linkage. Thus, methylation process will only occur at carbon 2 and 3 of branched amylopectin unit. Hence, the branched residue of amylopectin would yield 2,3-di-O-methylglucose.

Pictorial representation: Fig 1:  represents the structure of 2,3-di-O-methylglucose.

SaplingPlus for Lehninger Principles of Biochemistry (Six-Month Access), Chapter 7, Problem 27P

Fig 1: Structure of 2,3-di-O-methylglucose.

(a2)

Summary Introduction

To explain: What happens to the unbranched glucose residues in amylopectin during the methylation and hydrolysis procedure.

Introduction:

Carbohydrates are present in different forms. The carbohydrate made up of only one kind of sugar is monosaccharide, if formed of two types of sugars it is called disaccharide and if made up of many types of sugar it is polysaccharide.

(a2)

Expert Solution
Check Mark

Explanation of Solution

The polysaccharides are large polymer molecules composed of monosaccharides unit. Starch is an example of polysaccharide that are made up of amylose and amylopectin molecule. Amylose is a linear chain of starch that are compose of glucose units. Each glucose unit in amylose are joined through α-glycosidic bond. Whereas, amylopectin is branched structure of starch that contain β-glycosidic bond.

In case of unbranched residue, methylation and hydrolysis process would yield 2,3,6-tri-O-methylglucose, as the hydroxyl group at carbon 2, 3, and 6 are free.

(b)

Summary Introduction

To calculate: The percentage of glucose residues in amylopectin contained (α16) branch.

Introduction:

The polysaccharides are large polymer molecules composed of monosaccharides unit. Starch is an example of polysaccharide that are made up of amylose and amylopectin molecule. Amylose is a linear chain of starch that are compose of glucose units. Each glucose unit in amylose are joined through α-glycosidic bond. Whereas, amylopectin is branched structure of starch that contain β-glycosidic bond.

Given: 258 mg or 258×103g of amylopectin yield 12.4 mg or 12.4×103g of 2,3-di-O-methylglucose.

(b)

Expert Solution
Check Mark

Explanation of Solution

The average molecular weight of glucose is 162g/mol, then 258×103g of amylopectin will contain:

Totalweight=258×103162g/mol=1.59×103g/molofglucose

Thus, the total weight of amylopectin in 258×103g is 1.59×103g/molofglucose.

The weight of branched residue of 2,3-di-O-methylglucose in 12.4×103g

Weightofbranchedresidue=12.4×103208g/mol=5.96×105g/molofglucose

Thus, the average molecular weight of glucose in 2,3-di-O-methylglucose is 5.96×105g/molofglucose.

The percentage of glucose residue glucose residue present in amylopectin having (α16) branch and yield 2,3-di-O-methylglucose can be calculated as:

Percentageofglucose=weightofbranchedresidueTotalweightofamylopectin×100

The weight of branched residue is 5.96×105g/molofglucose, and total weight of amylopectin is 1.59×103g/molofglucose.

Now, substitute the value in the above given equation and calculate the percentage of glucose residue in amylopectin.

Percentageofglucose=(5.96×105)(1.59×103)×100=0.0375×100=3.75%

Thus, the percentage of glucose residue in amylopectin having (α16) branch is 3.75 %.

Conclusion

The percentage of glucose residue in amylopectin is 3.75 %.

Want to see more full solutions like this?

Subscribe now to access step-by-step solutions to millions of textbook problems written by subject matter experts!
Students have asked these similar questions
Biochemistry What is the process of "transamination" in either the muscles or the liver, that involves keto acid or glutamic acid? Please explain how the steps work. Thank you!
Biochemistry Please help. Thank you What is the importance of glutamic acid in the metabolism of nitrogen from amino acids? (we know therole; it’s used to remove the nitrogen from amino acids so that the remaining carbon skeleton can bebroken down by the “usual” pathways, but what is the important, unique role that only glutamicacid/glutamate can do?)
Biochemistry Please help. Thank you When carbamyl phosphate is joined to L-ornathine, where does the energy for the reaction come from?
Knowledge Booster
Background pattern image
Biochemistry
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biochemistry and related others by exploring similar questions and additional content below.
Similar questions
SEE MORE QUESTIONS
Recommended textbooks for you
Text book image
Biochemistry
Biochemistry
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:W. H. Freeman
Text book image
Lehninger Principles of Biochemistry
Biochemistry
ISBN:9781464126116
Author:David L. Nelson, Michael M. Cox
Publisher:W. H. Freeman
Text book image
Fundamentals of Biochemistry: Life at the Molecul...
Biochemistry
ISBN:9781118918401
Author:Donald Voet, Judith G. Voet, Charlotte W. Pratt
Publisher:WILEY
Text book image
Biochemistry
Biochemistry
ISBN:9781305961135
Author:Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal
Publisher:Cengage Learning
Text book image
Biochemistry
Biochemistry
ISBN:9781305577206
Author:Reginald H. Garrett, Charles M. Grisham
Publisher:Cengage Learning
Text book image
Fundamentals of General, Organic, and Biological ...
Biochemistry
ISBN:9780134015187
Author:John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher:PEARSON
Macromolecules | Classes and Functions; Author: 2 Minute Classroom;https://www.youtube.com/watch?v=V5hhrDFo8Vk;License: Standard youtube license