Glycogen exhibits more extensive branching compared to starch, attributed to a greater number of α-1,6 linkages.
Glycogen has significantly more branching than starch due to a higher frequency of α-1,6 linkages.
| Front | Difference bw glycogen and starch structure wise |
|---|---|
| Back | Glycogen has much more branching due to α-1,6-linkages |
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