Which structural comparison best explains why glycogen provides more rapid glucose release than plant starch composed mainly of amylose?

Glycogen is highly branched, offering many terminal glucose residues accessible to enzymes simultaneously, whereas amylose is largely linear with far fewer ends for enzymatic attack, slowing glucose release.

Amylopectin, unlike glycogen, contains only fructose monomers which are not recognized by carbohydrate-digesting enzymes, so glycogen's glucose composition is the only reason for faster release.

Amylose is more branched than glycogen, meaning it provides more terminal residues for enzymes and therefore releases glucose faster than glycogen.

Glycogen has no glycosidic bonds and therefore dissolves instantly to release glucose, while amylose has glycosidic bonds that prevent any enzymatic access.