Information AboutAmylase |
| CATEGORIES ABOUT AMYLASE | |
| chemical pathology | |
| ec 3.2.1 | |
| enzymes | |
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Amylase () ( CAS # 9014-71-5) is a Digestive Enzyme classified as a Saccharidase (an Enzyme that cleaves Polysaccharide s). It is a constituent of human Pancreatic Juice and Saliva , where it acts to breakdown long-chain Carbohydrates (such as Starch ) into Maltose which is then subsequently degraded by Maltase , an enzyme, to Glucose . Amylase is also synthesized by many Plant s during the Ripening of Fruit and during the Germination of Cereal grains. Grain amylase is key to the production of Malt . Many Microbe s also produce amylase to degrade extracellular starches. TYPES There are two . Ptyalin Ptyalin is the name given to the amylase found in Saliva that breaks Starch down into Maltose and Dextrin . Substances acts upon ptyalin Ptyalin act on starch breaking it down to soluble starch.(amylodextrin,erythrodextrin,achrodextrin and finally maltose). Ptyalin acts on alpha 1,4 glucosidic linkages,compound hydrolysis requires an enzyme which acts on branched products. Optimum conditions for ptyalin Optimum pH-5.6 - 6.9 Room temperatue- 37 degrees Celcius Presence of certain anions and activators: Chlorine and Bromine - most effective Iodine - less effective Sulfate and Phosphate - least effective The Ptyalin Debate For almost 200 years, medical science has understood that young infant saliva has very low levels of the amylase enzyme Ptyalin . This has fuelled an on-going debate by numerous doctors including Chavasse, Sonsino, Tilden, Routh, Husley, Youmans, Dalton, Page, Shelton and Fry; to eliminate farinaceous (starchy) foods from the diet of infants, until full dentition of teeth which then co-incides with an infant's increased levels of ptyalin. Fray, Kathy: "Oh Baby...Birth, Babies & Motherhood Uncensored", page 410-411. Random House NZ, 2005. ISBN1-86941-713-5 FUNCTION Alpha-amylase randomly cleaves the α(1-4)glycosidic Linkages of Amylose to yield Dextrin , Maltose or Glucose molecules. It adopts a double displacement mechanism with retention of anomeric configuration. Beta-amylase also catalyzes the hydrolysis of a-1,4 glycosidic bonds but only from the non-reducing end to yield Maltose molecules. Beta-amylase is present in germinating seeds prior to germination whereas a-amylase and proteases appear once germination has begun. |
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