BIOMOLECULES AND ENZYMES

Detailed explanation-1: --Amylases (E.C. 3.2. 1.1) are enzymes that catalyses the hydrolysis of internal -1, 4-glycosidic linkages in starch in low molecular weight products, such glucose, maltose and maltotriose units (29, 42, 66).

Detailed explanation-2: --Amylase is the enzyme that causes the degradation of starch molecules and hydrolyzes them into small-chain dextrins by acting upon the -1, 4 glycosidic bonds present in the starch polysaccharide.

Detailed explanation-3: -Amylase cleaves only internal alpha (1-4) glycosidic bonds, thereby reducing starch to three different oligosaccharides: maltose (disaccharide), maltotriose (trisaccharide), and a group of alpha-limit dextrins which contain branch points from amylopectin.

Detailed explanation-4: -Amylases digest starch into smaller molecules, ultimately yielding maltose, which in turn is cleaved into two glucose molecules by maltase. Starch comprises a significant portion of the typical human diet for most nationalities.

Detailed explanation-5: -Alpha-amylases (EC 3.2. 1.1) are endo-enzymes, which hydrolyze -(1→4) glucosidic linkages in amylopectin and amylose (Fig. 34A).