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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.
Nutrition polysaccharides are common sources of energy. Many organisms can easily break down starches into glucose; however, most organisms cannot metabolize cellulose or other polysaccharides like cellulose, chitin, and arabinoxylans. Some bacteria and protists can metabolize these carbohydrate types.
To generate energy, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use amylase, an enzyme that assists in breaking down amylopectin, to initiate the hydrolysis of starch. [3] Starch is made of about 70–80% amylopectin by weight, though it varies depending on the source.
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.
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.
β-Amylase (EC 3.2.1.2, saccharogen amylase, glycogenase) is an enzyme with the systematic name 4-α-D-glucan maltohydrolase. [ 2 ] [ 3 ] [ 4 ] It catalyses the following reaction: Hydrolysis of (1→4)-α- D -glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains
Enzymes such as amylases and proteases break down large molecules (starch or proteins, respectively) into smaller ones, so they can be absorbed by the intestines. Starch molecules, for example, are too large to be absorbed from the intestine, but enzymes hydrolyze the starch chains into smaller molecules such as maltose and eventually glucose ...
Raw starch granules resist digestion by human enzymes and do not break down into glucose in the small intestine - they reach the large intestine instead and function as prebiotic dietary fiber. [46] When starch granules are fully gelatinized and cooked, the starch becomes easily digestible and releases glucose quickly within the small intestine.