Glycogen structure is similar to the amylopectin molecule and it is highly branched.
The presence of the monomer compounds are identified by both acid and enzymatic hydrolysis. The acid hydrolysis takes place over a period of time. The acid hydrolysis by the mineral acids takes place readily. The acid hydrolysis product is glucose.(Melville and Alsberg 1930). The enzymatic hydrolysis of the glycogen by the a-amylase (a(1® 4) glucan, 4-glucanohydrolase, E.C.184.108.40.206) cleaves the alpha 1 4 linkage in the glycogen molecule yielding a mixture of glucose, maltose and dextrin at the end. (Barbour, 1929). The alpha 1 6 hydrolysis does not takes place as the enzyme is specific for the alpha 1 4 cleavage. As the hydrolysis occurs in a random manner, a variety of the products are formed. (Plummer, 2001).In both the hydrolysis procedures the end product differs. The glucose is the only compound in acid hydrolysis whereas in the enzymatic hydrolysis glucose, maltose and dextrin are the products. The end products are reducing sugars hence the estimation of the reducing sugars is carried out by the Dinitro salicylic acid method. The increase in the number of the reducing sugar production as the hydrolysis takes place is determined by the Dinitro salicylic acid method. The reducing sugars have free carbonyl group with them. This free carbonyl group is oxidized by the 3,5-dinitrosalicylic acid (DNS). Simultaneously the DNS is reduced to 3-amino,5-nitrosalicylic acid under alkaline conditions. This is a basic redox reaction. (Miller, 1959).
The reducing sugars are easily measured by the 3,5-dinitrosalicylic acid (DNS) method. According to the Lambert Beer’s law, the concentration of the solution is directly proportional to its optical density. So if the absorbing index of a particular solution is known then the concentration of the given solution at that particular wavelength can be determined by measuring the optical