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Its substrate, alpha-limit dextrin, is a product of amylopectin digestion that retains its 1-6 linkage (its alpha 1-4 linkages having already been broken down by amylase). The product of the enzymatic digestion of alpha-limit dextrin by isomaltase is maltose. Isomaltase helps amylase to digest alpha-limit dextrin to produce maltose.
A dextrin with α-(1→4) and α-(1→6) glycosidic bonds. Uses. ... (Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of ...
Limit dextrinase (EC 3.2.1.142, R-enzyme, amylopectin-1,6-glucosidase, dextrin alpha-1,6-glucanohydrolase) is an enzyme with systematic name dextrin 6-alpha-glucanohydrolase. [1] [2] This enzyme catalyses the hydrolysis of (1->6)-alpha-D-glucosidic linkages in alpha- and beta-limits dextrins of amylopectin and glycogen, in amylopectin and pullulan.
A diastase (/ ˈ d aɪ ə s t eɪ z /; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose.For example, the diastase α-amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that ...
A definition of a digestion-resistant maltodextrin is: "Resistant maltodextrin/dextrin is a glucose oligosaccharide. Resistant maltodextrin and dextrin products are composed of non-digestible oligosaccharides of glucose molecules that are joined by digestible linkages and non-digestible α-1,2 and α-1,3 linkages."
Pullulanase (EC 3.2.1.41, limit dextrinase, amylopectin 6-glucanohydrolase, bacterial debranching enzyme, debranching enzyme, α-dextrin endo-1,6-α-glucosidase, R-enzyme, pullulan α-1,6-glucanohydrolase) is a specific kind of glucanase, an amylolytic exoenzyme, that degrades pullulan.
Isomaltose is a disaccharide similar to maltose, but with a α-(1-6)-linkage instead of the α-(1-4)-linkage. Both of the sugars are dimers of glucose , which is a pyranose sugar. Isomaltose is a reducing sugar .
α-Amylase is an enzyme (EC 3.2.1.1; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process: [2]