Starch granules are quite resistant to penetration by both water and hydrolytic enzymes due to the formation of hydrogen bonds within the same molecule and with other neighboring molecules.
Starch granules are quite resistant to penetration by both water and hydrolytic enzymes due to the formation of hydrogen bonds within the same molecule and with other neighboring molecules.However, these inter- and intra-hydrogen bonds can become weak as the temperature of the suspension is raised.Tags: Masters Thesis DoctoralMidsummer Night'S Dream Character Analysis EssayWorld Literature Comparative Essay IbIntroduction Thesis Body And ConclusionConclusion To Research PaperReflective Essay Research PaperThree Words That Describe Critical ThinkingBill Of Rights Essay QuestionResearch Papers On Graph TheoryAno Ang Term Paper Sa Tagalog
In order to make use of the carbon and energy stored in starch, the human digestive system, with the help of the enzyme amylases, must first break down the polymer to smaller assimilable sugars, which is eventually converted to the individual basic glucose units.
I read that amylase is an enzyme which breaks down starch into glucose but I also read that carbohydrase does the same thing?
I also read that amylase is produced in the mouth and salivary glands - does that mean carbohydrase is produced there too?
Because of the existence of two types of linkages, the alpha-1,4 and the alpha-1,6, different structures are possible for starch molecules.
An unbranched, single chain polymer of 500 to 2000 glucose subunits with only the alpha-1,4 glucosidic bonds is called amylose.