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Why amylase begins the digestion of fat?
No, amylase hydrolyzes amylose, a carbohydrate.
What is the name of the enzyme that breaks down amylose?
The enzyme that breaks down amylose is called amylase.
Flour amylose and amylopectin is a polymer of which subunit?
Amylase
Is amylase an enzyme?
Yes, it breaks down the starch amylose.
What is the product of the reaction when alpha-amylase acts on amylose?
maltose and glucose
What is amylase and what type of organic compound does it breakdown?
Amylase is an enzyme that specifically speeds up the breakdown of amylose (aka starch)
What is the subtrate and subunit product of amylase?
The Substrate for amylase are starch (amylose and Amylopectin), glycogen, and various Oligosaccharides and the subunit is maltose.
What are the reactants of amylase?
The Substrate for amylase are starch (amylose and Amylopectin), glycogen, and various Oligosaccharides.
What is the role of the enzyme salivary amylase?
It begins breaking down amylose starchy carbohydrates while you chew.
Are starches with a relatively large amount of amylose digested more quickly than those with amylopectin?
Enzymes are often substrate-specific, meaning they will only catalyze a reaction with a certain molecule. The difference in structure between amylose and amylopectin causes amylase to catalyze one and not the other.
Salivary amylase breaks down starches?
breakdown of amylase and amylopectin into disaccharides and trisaccharides
What are the effects of boiling water on salivary amylase?
Salivary amylase is an enzyme, and like almost all enzymes, high temperature will denature it. The higher the temperature, the more kinetic energy molecules will have. At a certain point, all that movement disrupts the secondary, tertiary, and quaternary structure of the enzyme. If the active site is no longer in the proper shape, it cannot attach to its substrate (amylose) and aid in its hydrolysis. Therefore, boiled salivary amylase will not hydrolyze amylose into disaccharides.
