Branching inversely affects hydrolysis completeness by limiting access to α-1,4 bonds Steps:

• Enzyme X hydrolyzes α-1,4 glycosidic bonds from non-reducing ends, releasing maltose units until reaching branch points.
• Amylose has no branches (all α-1,4 links), allowing full access and complete hydrolysis.
• Amylopectin branches every ~24-30 monomers via α-1,6 bonds, leaving some limit dextrin but more hydrolysis than glycogen.
• Glycogen branches every ~8-12 monomers, creating shorter linear segments and larger limit dextrin, so least hydrolysis. Why D is correct:
• D orders polysaccharides from least to most completely hydrolysed (glycogen most branched/lowest yield, amylopectin intermediate, amylose unbranched/full yield), matching the inverse relation to branching frequency. Why the others are wrong:
• A: Reverses the order, starting with most complete (amylose) instead of least.
• B: Places amylopectin before amylose, ignoring amylose's higher completeness due to no branches.
• C: Places amylose (most complete) before amylopectin (less complete), disrupting the increasing order.

Final answer: D