NANP Board Practice Exam

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What are the two types of starch polymer?

  1. Amyloglucan and Amylose

  2. Amylose and Amylopectin

  3. Amylopectin and Cellulose

  4. Glucagon and Glycogen

The correct answer is: Amylose and Amylopectin

The two types of starch polymers are indeed amylose and amylopectin. Amylose is primarily a linear chain of glucose units connected by alpha-1,4 linkages, which gives it a helical structure that can be more compact but is less soluble in water. On the other hand, amylopectin is a branched form of starch, containing both alpha-1,4 and alpha-1,6 linkages, leading to a more complex and larger structure that allows for greater solubility and accessibility by enzymes. Understanding the distinctions between amylose and amylopectin is crucial for comprehending carbohydrate metabolism and the functional properties of starch in food science and nutritional contexts. Other options include polymers or types of carbohydrates that do not share the same structural characteristics specific to starch.

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