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Amylase
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BJ0KU5Q806E
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Geliefert zwischen Di., 24.02.2026 und Mi., 25.02.2026
Details
An amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into di- 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).[citation needed] Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on -1,4-glycosidic bonds. It will start to denature at around 60C.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130698447
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130698447
- Format Fachbuch
- Titel Amylase
- Herausgeber Alphascript Publishing
- Anzahl Seiten 120
- Genre Biologie
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