Why are alpha 1-4 glycosidic linkages important for the function of starch as an energy storage molecule in plants?

What is the significance of alpha 1-6 glycosidic linkages at amylopectin branch points?

What is the repeating sugar unit in both amylose and amylopectin?

Considering the structural components of starch, what can be inferred about its biological importance and digestibility?

Which form of starch is characterized by having branch points?

How does the presence of maltose in amylose affect the digestibility of starch in animals?

How does the arrangement of branch points in amylopectin affect its structural properties?