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  2. Amylase - Wikipedia

    en.wikipedia.org/wiki/Amylase

    An amylase (/ ˈ æ m ɪ l eɪ s /) is an enzyme that catalyses the hydrolysis of starch (Latin amylum) into sugars.Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion.

  3. α-Amylase - Wikipedia

    en.wikipedia.org/wiki/Α-Amylase

    The starch iodine test, a development of the iodine test, is based on colour change, as α-amylase degrades starch and is commonly used in many applications. A similar but industrially produced test is the Phadebas amylase test, which is used as a qualitative and quantitative test within many industries, such as detergents, various flour, grain ...

  4. Iodine–starch test - Wikipedia

    en.wikipedia.org/wiki/Iodine–starch_test

    The cut surface of an apple stained with iodine, indicating a starch level of 4–5. The iodine–starch test is a chemical reaction that is used to test for the presence of starch or for iodine. The combination of starch and iodine is intensely blue-black. [1] [2] The interaction between starch and the triiodide anion (I − 3) is the basis ...

  5. Maltase - Wikipedia

    en.wikipedia.org/wiki/Maltase

    Digestion of starch requires six intestinal enzymes. Two of these enzymes are luminal endo-glucosidases named alpha-amylases. The other four enzymes have been identified as different maltases, exo-glucosidases bound to the luminal surface of enterocytes. Two of these maltase activities were associated with sucrase-isomaltase (maltase Ib ...

  6. Maltase-glucoamylase - Wikipedia

    en.wikipedia.org/wiki/Maltase-glucoamylase

    As a result of having similar properties, both of these enzymes work together in the small intestine in order to convert consumed starch into glucose for metabolic energy. The difference between these two enzymes is that maltase-glucoamylase has a specific activity at the 1-4 linkage of sugar, where at SI has a specific activity at the 1-6 linkage.

  7. Digestive enzyme - Wikipedia

    en.wikipedia.org/wiki/Digestive_enzyme

    Digestive enzymes take part in the chemical process of digestion, which follows the mechanical process of digestion. Food consists of macromolecules of proteins, carbohydrates, and fats that need to be broken down chemically by digestive enzymes in the mouth , stomach , pancreas , and duodenum , before being able to be absorbed into the ...

  8. Exoenzyme - Wikipedia

    en.wikipedia.org/wiki/Exoenzyme

    Amylase breaks down carbohydrates into mono- and disaccharides, so a starch agar must be used for this assay. Once the bacteria is streaked on the agar, the plate is flooded with iodine. Since iodine binds to starch but not its digested by-products, a clear area will appear where the amylase reaction has occurred.

  9. Starch - Wikipedia

    en.wikipedia.org/wiki/Starch

    When starch granules are fully gelatinized and cooked, the starch becomes easily digestible and releases glucose quickly within the small intestine. When starchy foods are cooked and cooled, some of the glucose chains re-crystallize and become resistant to digestion again. Slowly digestible starch can be found in raw cereals, where digestion is ...