glycosidic bond is the kind of bond that is broken by b-amylase.
glycosidic bond is the kind of bond that is broken by b-amylase.
what kinds of bonds are broken by b-amylase?
glycosidic bond
amylase () is an enzyme that catalyses the hydrolysis of starch (latin ) into sugars. amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. the pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. plants and some bacteria also produce amylase. as "diastase", amylase was the first enzyme to be discovered and isolated (by anselme payen in 1833). specific amylase proteins are designated by different greek letters. all amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds.
amylase
both α-amylase and β-amylase are present in seeds; β-amylase is present in an inactive form prior to germination, whereas α-amylase and proteases appear once germination has begun. many microbes also produce amylase to degrade extracellular starches. animal tissues do not contain β-amylase, although it may be present in microorganisms contained within the digestive tract. the optimum ph for β-amylase is 4.0–5.0









































section::::classification.:γ-amylase.
amylase