BIOMOLECULES AND ENZYMES

Detailed explanation-1: -There are basically four groups of starch-converting enzymes: (i) endoamylases; (ii) exoamylases; (iii) debranching enzymes; and (iv) transferases.

Detailed explanation-2: -Alpha-amylase Alpha-amylase is the enzyme responsible for breaking large, complex, insoluble starch molecules into smaller, soluble molecules. It is stable in hot, watery mashes and will convert starch to soluble sugars in a temperature range from 145 to 158 °F (63 to 70 °C).

Detailed explanation-3: -The commercial processing of starch to mono-and oligosaccharides depends on the availability of three major enzymes-glucoamylase, alpha-amylase and glucose isomerase.

Detailed explanation-4: -What is Starch? Starch is a tasteless, fluffy white powder that is insoluble in cold water, alcohol, and other solvents. Starch is a polysaccharide made up of 1, 4 linkages between glucose monomers.