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

• A. 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.
• B. 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.
• C. Amylose is more branched than glycogen, meaning it provides more terminal residues for enzymes and therefore releases glucose faster than glycogen.
• D. Glycogen has no glycosidic bonds and therefore dissolves instantly to release glucose, while amylose has glycosidic bonds that prevent any enzymatic access.

Answer: (A)