BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Seeds of higher plants and sweet potatoes are the primary sources of -amylase. -Amylase is responsible for the sweetness of ripened fruit because it hydrolysis starch into maltose during ripening of fruits.

Detailed explanation-2: -Beta amylase, an exoenzyme, enables the formation of maltose units with two glucose molecules starting from the nonactive lead of chain by watering -1, 4 link of starch molecule.

Detailed explanation-3: -Why is Beta amylase an exoenzyme? It hydrolyzes the glycosidic linkage from the reducing end of polysaccharides. It hydrolyzes the glycosidic linkage from the non-reducing end of polysaccharides. It is secreted out of the source.

Detailed explanation-4: -Working from the non-reducing end, -amylase catalyzes the hydrolysis of the second -1, 4 glycosidic bond, cleaving off two glucose units (maltose) at a time. During the ripening of fruit, -amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit.