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The occurrence of starch degradation into sugar by the enzyme amylase was most commonly known to take place in the Chloroplast, but that has been proven wrong. One example is the spinach plant, in which the chloroplast contains both alpha and beta amylase (They are different versions of amylase involved in the breakdown of starch and they ...
Glucose-6-phosphate can then progress through glycolysis. [1] Glycolysis only requires the input of one molecule of ATP when the glucose originates in glycogen. [1] Alternatively, glucose-6-phosphate can be converted back into glucose in the liver and the kidneys, allowing it to raise blood glucose levels if necessary. [2]
Starch has been classified as rapidly digestible starch, slowly digestible starch and resistant starch, depending upon its digestion profile. [45] Raw starch granules resist digestion by human enzymes and do not break down into glucose in the small intestine - they reach the large intestine instead and function as prebiotic dietary fiber. [46]
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. Specific amylase proteins are designated by different Greek letters.
Maltase reduces maltose into glucose: C 12 H 22 O 11 + H 2 O → 2C 6 H 12 O 6 Maltose + Water → α-Glucose α-amylase breaks starch down into maltose and dextrin, by breaking down large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose.
Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]
The breakdown of amylopectin has been studied in context with the breakdown of starch in animals and humans. Starch is mostly composed of amylopectin and amylose, but amylopectin has been shown to degrade more easily. The reason is most likely because amylopectin is highly branched and these branches are more available to digestive enzymes.
Glucose is also formed by the breakdown of polymeric forms of glucose like glycogen (in animals and mushrooms) or starch (in plants). The cleavage of glycogen is termed glycogenolysis, the cleavage of starch is called starch degradation. [87]