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α-Amylase is an enzyme (EC 3.2.1.1; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process: [2]
The γ-amylase has the most acidic optimum pH of all amylases because it is most active around pH 3. They belong to a variety of different glycoside hydrolase families, such as glycoside hydrolase family 15 in fungi, glycoside hydrolase family 31 of human MGAM , and glycoside hydrolase family 97 of bacterial forms.
Animal tissues do not contain β-amylase, although it may be present in microorganisms contained within the digestive tract. The optimum pH for β-amylase is 4.0–5.0 [ 5 ] They belong to glycoside hydrolase family 14 .
Saliva on a baby's lips. Saliva (commonly referred to as spit or drool) is an extracellular fluid produced and secreted by salivary glands in the mouth.In humans, saliva is around 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as lipase and amylase), and antimicrobial agents (such as secretory IgA, and lysozymes).
Monotremes, egg-laying mammals, lay soft-shelled eggs similar to those of reptiles. The shell is deposited on the egg in layers within the uterus. The egg can take up fluids and grow in size during this process, and the final, most rigid layer is not added until the egg is full-size. [citation needed]
Secretion: Saliva is the primary secretion of the oral mucosa. It has many functions including lubrication, pH buffering and immunity. The lubricating and antimicrobial functions of saliva are maintained mainly by resting; saliva results in a flushing effect and the clearance of oral debris and noxious agents.
saliva: Active at gastric pH levels. Optimum pH is about 3.5-6. Secreted by several of the salivary glands (Ebner's glands at the back of the tongue (lingua), the sublingual glands, and the parotid glands) –
The enzyme, released into the mouth along with the saliva, catalyzes the first reaction in the digestion of dietary lipid, with diglycerides being the primary reaction product. [1] However, due to the unique characteristics of lingual lipase, including a pH optimum 4.5–5.4 and its ability to catalyze reactions without bile salts , the ...