Why polysaccharides are tasteless ?how they are
hypdrolysed and
why they are insoluble in
water?
Answers
Answer:
Most polysaccharides (sugar polymers) are far less soluble in water than their monomers (simple sugars). This happens because the polymer linkage between sugars ties up two of the sugar's reactive groups, which prevents those two groups from interacting with water.
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Answer:
Explanation:
The sweet taste receptor is a heterodimer of two G protein coupled receptors, T1R2 and T1R3. A molecule like sucrose or aspartame can fit easily because it is small, but polysaccharides can be massive chains that simply don't fit in the binding site of the receptor protein. Hence the lack of sweet taste.
Most polysaccharides (sugar polymers) are far less soluble in water than their monomers (simple sugars). This happens because the polymer linkage between sugars ties up two of the sugar's reactive groups, which prevents those two groups from interacting with water.