Oligosaccharides & Polysaccharides | Function

To understand this article must read my article Carbohydrates.
Oligosaccharides
They are derivates of carbohydrates. There function is as follows. They also called disaccharides. They are less sweet in taste. They are less soluble in water. On chemical reaction oligosaccharides yield from 2 to 10 monosaccharides. And they further decompose. The covalent bond between two monosaccharides is called glucoside bond. Important disaccharides are maltose, sucrose and lactose.
Polysaccharides:
Polysaccharides are the most complex and most abundant carbohydrates in nature
They are usually branched.
They are tasteless.
They are fashioned by many sugar units joined by glycosidic bonds.
They have a high molecular weight.
They are only sparingly soluble in water.
Some important kinds are starch, glycogen, cellulose, dextrin, agar, pectin and chitin.
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