Starch, glycogen and cellulose

Molecules (Form and function) · Carbohydrates and lipids · note 4 of 8

Starch, glycogen and celluloseSpec B1.1.5, B1.1.6

In short

Starch in plants and glycogen in animals are energy storage polysaccharides of alpha-glucose. Coiling and branching make them compact, their large size makes them relatively insoluble, and glucose is easily added or removed by condensation and hydrolysis. Cellulose is made of beta-glucose in alternating orientation, giving straight chains bundled and cross-linked by hydrogen bonds into strong fibres.

Energy storage: starch and glycogen

Plants store glucose as starch and animals store it as glycogen, mainly in liver and muscle cells. Both are polymers of alpha-glucose linked by glycosidic bonds.

Storage polysaccharides
PolysaccharideOrganismStructure
Amylose (part of starch)PlantsUnbranched chain of alpha-glucose (1,4 bonds) that coils into a helix
Amylopectin (part of starch)PlantsChain with branches (1,6 bonds) at intervals
GlycogenAnimals and fungiLike amylopectin but more highly branched
  • Compact: coiling and branching during polymerisation pack many glucose units into a small space.
  • Relatively insoluble: the molecules are very large, so they have little osmotic effect and do not leave the cell.
  • Easy to build up or mobilise: alpha-glucose is added by condensation or removed by hydrolysis. Branches give many chain ends where enzymes can work at the same time, so glycogen can release glucose rapidly.

Structure: cellulose

Cellulose is a polymer of beta-glucose. Because the –OH on C1 is above the ring, each monomer is linked in the alternating orientation: every second glucose is turned upside down relative to its neighbours. This gives straight, unbranched chains.

Straight chains lie parallel and are cross-linked by hydrogen bonds between their –OH groups. Bundles of chains form microfibrils with very high tensile strength. In plant cell walls these resist the pressure of water inside the cell, so cells become turgid instead of bursting.

Three polysaccharides: amylose as a chain of alpha-glucose units coiled into a helix; glycogen as a highly branched chain with 1,6 branch points, 1,4 bonds within each chain and many chain ends; cellulose as three parallel straight chains of beta-glucose with every second unit inverted (ring oxygen alternately up and down), linked by hydrogen bonds into a microfibril. (opens full size in a new tab)
Amylose coils into a helix, glycogen is highly branched with many chain ends, and cellulose forms straight chains held in microfibrils by hydrogen bonds.
Exam tip:

Linking question: how can compounds made by organisms become carbon sinks? Cellulose is hard to hydrolyse, so in waterlogged soils dead plant matter builds up as peat, locking carbon away.

Written and checked against the IB Biology HL specification · Updated October 2026

Frequently asked questions

What is the difference between alpha and beta glucose?

Alpha and beta glucose differ only at carbon 1: in alpha-glucose the –OH group is below the ring and in beta-glucose it is above. This small difference matters. Alpha-glucose forms coiled, branched starch and glycogen for energy storage, while beta-glucose forms straight cellulose chains that bundle into strong fibres.

Why are starch and glycogen good energy stores?

Starch and glycogen are good energy stores because coiling and branching make them compact, and their large size makes them relatively insoluble, so they have little osmotic effect. Glucose can easily be added by condensation or removed by hydrolysis, and glycogen's many branch ends let it release glucose quickly when needed.

Why are lipids better than carbohydrates for long-term energy storage?

Triglycerides release about twice as much energy per gram as carbohydrates when oxidised. They are insoluble, so they have no osmotic effect, and they are stored without water, whereas glycogen is stored bound to water. A fat store therefore adds much less mass for the same energy, which suits long-term storage.

All 5 questions on Carbohydrates and lipids