Two glucose, because maltose is two glucose join together
maltase is found in intestinal juice and hydrolyzes maltose to glucose. Substrate = maltose Product = glucose
Maltase is an enzyme produced by the cells lining the small intestine.
maltose, its products are glucose, the organ it is used in is duodenum, its optimal pH is 6.1-6.8, and its optimal temperature is 35-40 degrees Celsius.
Maltase is produced by the brush border cells lining the small intestine, specifically in the duodenum and jejunum. These cells are responsible for absorbing nutrients, including sugars like maltose which maltase breaks down into glucose for absorption.
Maltase works relatively quickly to break down maltose into glucose molecules. The exact speed can vary depending on factors such as enzyme concentration, temperature, and pH levels. In optimal conditions, maltase can catalyze the hydrolysis of maltose in a matter of milliseconds to seconds.
no, this only happens when you insufficiently produce lactase.
Maltase is produced in the small intestine by specialized cells called enterocytes. These cells synthesize and release maltase enzymes into the intestinal lumen where they can break down maltose (a disaccharide) into its component glucose molecules. This process allows for the absorption of glucose into the bloodstream for energy production.
Another name for maltase is alpha-glucosidase.
maltase is found in intestinal juice and hydrolyzes maltose to glucose. Substrate = maltose Product = glucose
Maltase digests only maltose
No, maltase is not a lipid. Maltase is an enzyme that helps break down maltose, a type of sugar, into its component glucose molecules. Lipids are a different type of biomolecule that includes fats and oils.
Yes
35 to 40ºC
Is Maltase a polysaccharide
Well, friend, the pH of maltase is around 6.0 to 7.0. It's important for maltase to be in this pH range so it can work effectively and help break down maltose into glucose for our bodies to use. Just like painting a happy little tree, maintaining the right pH balance for maltase is key for a healthy and harmonious process.
They are Broken down by Amylase Enymes.
The number of amino acids (aa) varies with the source of the maltase enzyme. The maltase enzyme from E.coli has 678aa Rat has 953aa Mouse has 953aa Human has 914aa Yeast has 584aa