Function of Amylase and Ptyalin Enzymes in Carbohydrate Digestion
Amylase enzyme is one of the enzymes that play an important role in the human digestive system. The enzyme, first discovered and isolated in 1833 by Anselme Payen, is produced by the sativa gland in the oral cavity and in the pancreas. Amylase enzyme found in the oral cavity is also called ptyalin enzyme. Despite having different designations and production sites, they both have the same functionality. The function of the amylase enzyme will be discussed in this opportunity, complete with the types and workings of this enzyme in helping the digestive system in humans. Please be listened!
Function of Amylase Enzyme
In general, the function of enzyme amylase is as breaking or decomposing carbohydrate (starch). The amylase enzyme converts starch (starch) into simpler bonds such as glucose or maltose. Long-bonded amylum with a large molecular size will not be absorbed by the body. It must first become a smaller molecule (disaccharide or trisaccharide) to be absorbed by the intestinal jonjot and then flowed throughout the body as a source of energy.
Types of Amylase Enzymes
Based on its function and shape, the amylase enzyme is divided into 3 types: α-amylase, β-amylase, and α-amylase.
A. Α-amylase
The α-amylase enzyme is a type of amylase enzyme that can only convert carbohydrates (starches) into glucose or maltose. This type of amylase enzyme can not alter or break down compounds other than carbohydrates. The ptialin enzyme produced by the sativa glands in the saliva is one form of the α-amylase enzyme.
B. Β-amylase
The next type of amylase enzyme is β-amylase. This enzyme is an amylase enzyme synthesized by fungi, bacteria, and plants. Β-amylase works by being a catalyst in the hydrolysis of maltose. Because of this enzyme work the fruit becomes sweet.
C. Γ-amylase
In addition to α-amylase and β-amylase, recently also found a new type of amylase enzyme. This enzyme is named γ-amylase. It works by reducing amylose and amylopectin in producing glucose. Unlike other types of amylases, γ-amylases can work efficiently in acidic environments with a pH of 3.
How Amylase Enzyme Works
The amylase enzyme works by catalyzing the process of breaking starch (carbohydrates) into sugars. The amylase found in saliva begins the process of digesting carbohydrates chemically and converting most of the starch into sugar in the mouth. This is what causes the chewing rice to taste sweet if left in the mouth for too long.
The digestive process and the function of the amylase enzyme also work in the pancreas. The pancreas produces an amylase enzyme to hydrolyze carbohydrates into disaccharides and trisaccharides. With the work of amylase produced pancreas, carbohydrates can be absorbed intestine jonjot in the form of glucose to then converted the body into energy.
Other Functions Amylase Enzyme
Technological advances have altered the function of amylase enzymes initially confined to the digestive system in the body to be more useful through the application of biotechnology. The current application of biotechnology has been able to find the use of the amylase enzyme as an ingredient in the modern baking process. With the help of the amylase enzyme naturally present in yeast, the process of making bread goes faster, the quality of the bread produced is better, and the taste of the bread becomes sweeter because the carbohydrates of the starch are converted into sugar by this enzyme.
Thus exposure to the function of the amylase enzyme as well as a brief description of the type, way of working, and other functions in the application of modern biotechnology. Hope can help your understanding all in the process of learning biology at school.
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