LIFE SCIENCE

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: -Alpha-amylase catalyzes the hydrolysis of the glycosidic bonds of glycogen and the breakdown of the large glycogen molecules to the water-soluble disaccharide known as maltose (Bernfeld 1951).

Detailed explanation-3: -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-4: -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-5: --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. This enzyme is widely produced by all living organisms. They require calcium ion for their stability and activity.