BIOMOLECULES AND ENZYMES

Detailed explanation-1: -During ripening, there is an increase in the breakdown of starch inside the fruit, and a corresponding increase in the amount of simple sugars which taste sweet, such as sucrose, glucose, and fructose. This process is particularly obvious in bananas as they ripen.

Detailed explanation-2: -When you eat starchy foods, the starches are broken down into sugars, including glucose, maltotriose and maltose, by an enzyme called amylase found in your saliva and small intestine. These compound sugars are further broken down into simple sugars by other enzymes, including maltase, lactase, sucrase and isomaltase.

Detailed explanation-3: -Fruit ripening is a highly coordinated developmental process that coincides with seed maturation. The ripening process is regulated by thousands of genes that control progressive softening and/or lignification of pericarp layers, accumulation of sugars, acids, pigments, and release of volatiles.

Detailed explanation-4: -Enzymatic conversion of starch to sugars is usually achieved by a two-step process. In the first step, a starch slurry is heated to its gelatinization temperature in the presence of -amylase, to give dextrin, and in the second step, amyloglucosidase (glucoamylase) is used to convert dextrin to glucose.