amylase

Examples of amylase in the following topics:

• Mechanisms of Chemical Digestion

  • Because amylase turns some of potato or rice starch into sugar, these foods taste slightly sweet.
  • Both the parotid and pancreatic amylases hydrolyse the 1:4 link, but not the terminal 1:4 links or the 1:6 links.
  • Both the parotid and pancreatic amylases hydrolyse the 1:4 link, but not the terminal 1:4 links or the 1:6 links.

• Enzymes Used in Industry

  • In food processing, the enzymes used include amylases from fungi and plants.
  • Amylase, glucanases, and proteases are used to split polysaccharides and proteins in the malt.
  • In the starch industry, amylases, amyloglucosideases, and glucoamylases convert starch into glucose and various syrups.
  • In the paper industry, amylases, xylanases, cellulases, and ligninases are used to degrade starch to lower viscosity, aiding sizing and coating paper.

• Digestion and Absorption

  • The salivary enzyme amylase begins the breakdown of food starches into maltose, a disaccharide.
  • The acidic environment in the stomach stops amylase from continuing to break down the molecules.
  • Pancreatic juices also contain amylase, which continues the breakdown of starch and glycogen into maltose and other disaccharides.
  • Starch and glycogen are broken down into glucose by amylase and maltase.

• Types and Functions of Proteins

  • Salivary amylase is an enzyme in the mouth that breaks down starch (a long carbohydrate chain) into amylose (a short chain of glucose molecules).
  • The longer you chew a cracker, the sweeter the cracker will taste because your taste buds are receptive to the glucose molecules exposed by the amylase.
  • These enzymes include amylase, which catalyzes the digestion carbohydrates in the mouth and small intestine; pepsin, which catalyzes the digestion of proteins in the stomach; lipase, which catalyzes reactions need to emulsify fats in the small intestine; and trypsin, which catalyzes the further digestion of proteins in the small intestine.

• Pancreatic Juice

  • Pancreatic juice is a liquid secreted by the pancreas, which contains a variety of enzymes including trypsinogen, chymotrypsinogen, elastase, carboxypeptidase, pancreatic lipase, nucleases, and amylase.

• Chemical Digestion of Carbohydrates, Proteins, Lipids, and Nucleic Acids

  • During digestion, bonds between glucose molecules are broken by salivary and pancreatic amylase, resulting in progressively smaller chains of glucose.

• Industrial Microorganisms

  • Additional enzymes isolated from Pyrococcus speciesinclude specific types of amylases and galactosidases which allow food processing to occur at high temperatrues as well.

• Digestive Processes of the Small Intestine

  • Pancreatic amylase breaks down some carbohydrates (notably starch) into oligosaccharides.

• Clostridial and Propionic Acid Fermentation

  • In this phase, complex molecules (carbohydrates, lipids, and proteins) are depolymerized into soluble compounds by hydrolytic enzymes (cellulases, hemicellulases, amylases, lipases and proteases).

• Hydrolysis

  • For instance, carbohydrates are broken down by amylase, sucrase, lactase, or maltase.