Edit page | Page history | Printable version

Polysaccharide

(Science: biochemistry) polymers of (arbitrarily) more than about ten monosaccharide residues linked glycosidically in branched or unbranched chains. Any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules.A complex carbohydrate consisting of many smaller monosaccharide components. Their physical properties are as follows: (a) polysaccharides are not sweet in taste. (b) They are insoluble in water. (c) They cannot be crystallised but formed amorphous mass ifdesiccated. (d) They are compact and not osmotic active in cells. (e) They can be extracted to form white powder.