GENERAL HISTOLOGY

Detailed explanation-1: -The major component amylopectin contains a branched chain of glucose units, at branch points -1, 6-glycosidic bonds are encountered. The enzyme amylases efficiently hydrolyses the starch into short oligosaccharides or monomeric glucose (Homaei et al., 2016).

Detailed explanation-2: -Introduction. Enzymes are used for starch hydrolysis (amylase or amylolytic enzymes) have attracted great attention because of biotechnological approaches and economic benefits. There are several types of amylases and the most commonly used in the industry include -amylases, -amylases, and glycoamylases [1], [2].

Detailed explanation-3: -First amylose and amylopectin are hydrolyzed into small fragments through the action of alpha-amylase, secreted by salivary glands in some species, and from the pancreas in all.

Detailed explanation-4: -1 Amylase. Amylase is a hydrolytic enzyme from the hydrolases group. The official name of -amylase is 1, 4--D-Glucan glucanohydrolase; EC 3.2.

Detailed explanation-5: -Amylases digest starch into smaller molecules, ultimately yielding maltose, which in turn is cleaved into two glucose molecules by maltase.