FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
glycogen and starch
|
|
|
glycogen and cellolose
|
|
|
starch and chitin
|
|
|
cellulose and chitin
|
Detailed explanation-1: -The enzyme amylase breaks glycosidic linkages between glucose monomers only when they are present in alpha form. So, they can easily break the bond between glycogen, starch, and amylopectin, which are polymers of glucose and are used as storage polysaccharides in plants. Thus, the option is correct.
Detailed explanation-2: -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-3: -Amylases digest starch into smaller molecules, ultimately yielding maltose, which in turn is cleaved into two glucose molecules by maltase.
Detailed explanation-4: -The -amylase (-1, 4-glucan-4-glucanohydrolase) can be found in microorganisms, plants and higher organisms (42). The -amylase belongs to a family of endo-amylases that catalyses the initial hydrolysis of starch into shorter oligosaccharides through the cleavage of -D-(1–4) glycosidic bonds (9, 36, 42, 80).