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Alpha-glucosidases are enzymes involved in breaking down complex carbohydrates such as starch and glycogen into their monomers. [2] They catalyze the cleavage of individual glucosyl residues from various glycoconjugates including alpha- or beta-linked polymers of glucose. This enzyme convert complex sugars into simpler ones.
Maltase reduces maltose into glucose: C 12 H 22 O 11 + H 2 O → 2C 6 H 12 O 6 Maltose + Water → α-Glucose α-amylase breaks starch down into maltose and dextrin, by breaking down large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose.
The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. Specific amylase proteins are designated by different Greek letters.
Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units. It is the major form of amylase found in humans and other mammals. [3] It is also present in seeds containing starch as a food reserve, and is secreted by many fungi. It is a member of glycoside hydrolase family 13.
Maltase is an informal name for a family of enzymes that catalyze the hydrolysis of disaccharide maltose into two simple sugars of glucose. Maltases are found in plants, bacteria, yeast, humans, and other vertebrates. Digestion of starch requires six intestinal enzymes. Two of these enzymes are luminal endo-glucosidases named alpha-amylases.
Nearly all organisms that break down glucose utilize glycolysis. [2] Glucose regulation and product use are the primary categories in which these pathways differ between organisms. [2] In some tissues and organisms, glycolysis is the sole method of energy production. [2] This pathway is common to both anaerobic and aerobic respiration. [1]
The liquid quality of the saliva will help in the softening of the food and its enzyme content will start to break down the food whilst it is still in the mouth. The first part of the food to be broken down is the starch of carbohydrates (by the enzyme amylase in the saliva).
Pepsin breaks down the protein in the food into smaller particles, such as peptide fragments and amino acids. Protein digestion, therefore, primarily starts in the stomach, unlike carbohydrate and lipids, which start their digestion in the mouth (however, trace amounts of the enzyme kallikrein , which catabolises certain protein, is found in ...