How are polysaccharides categorized?

Polysaccharides are categorized primarily by their digestibility, which is determined by the structure of the carbohydrate. This classification reflects how easily they can be broken down by the body and utilized as a source of energy. For example, starch, which is digestible, is classified as a storage polysaccharide, while cellulose, which is not digestible by human enzymes, is classified as a structural polysaccharide. Understanding the digestibility of polysaccharides is essential in nutrition, as it influences how carbohydrates affect blood sugar levels, energy availability, and overall digestive health.

Focusing on the other choices, the categorization by color and texture is not standard in the context of polysaccharides, as those characteristics vary widely and do not reflect biochemical properties. Similarly, categorizing them by the number of carbon atoms doesn’t provide a functional understanding of their roles in nutrition or digestion. Lastly, while water solubility can play a role in the behavior of certain polysaccharides in food systems, it is not the primary factor for categorization regarding their biological function and interaction with human metabolism.