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  2. Cellulose 1,4-β-cellobiosidase (non-reducing end) - Wikipedia

    en.wikipedia.org/wiki/Cellulose_1,4-β...

    After above step, the process for creating ethanol is as follows: [9] 3. Separation of sugars from other plant material. 4. Microbial fermentation of the sugar solution to create alcohol. 5. Distillation to purify the products and produce roughly 9% pure alcohol 6. Further purification to bring the ethanol purity to roughly 99.5%

  3. Glycogenesis - Wikipedia

    en.wikipedia.org/wiki/Glycogenesis

    Glycogenesis is the process of glycogen synthesis or the process of converting glucose into glycogen in which glucose molecules are added to chains of glycogen for storage. This process is activated during rest periods following the Cori cycle , in the liver , and also activated by insulin in response to high glucose levels .

  4. Oligosaccharide nomenclature - Wikipedia

    en.wikipedia.org/wiki/Oligosaccharide_nomenclature

    An oligosaccharide has both a reducing and a non-reducing end. The reducing end of an oligosaccharide is the monosaccharide residue with hemiacetal functionality, thereby capable of reducing the Tollens’ reagent, while the non-reducing end is the monosaccharide residue in acetal form, thus incapable of reducing the Tollens’ reagent. [2]

  5. α-Glucosidase - Wikipedia

    en.wikipedia.org/wiki/Α-Glucosidase

    α-Glucosidase hydrolyzes terminal non-reducing (1→4)-linked α-glucose residues to release a single α-glucose molecule. [ 10 ] α-Glucosidase is a carbohydrate-hydrolase that releases α-glucose as opposed to β-glucose. β-Glucose residues can be released by glucoamylase, a functionally similar enzyme.

  6. Armed and disarmed saccharides - Wikipedia

    en.wikipedia.org/wiki/Armed_and_disarmed_saccharides

    The non-reducing sugar then acts as a glycosyl acceptor as a protecting group that is easily lost in solution reveals a free hydroxyl group. This reacts with a donor that was disarmed, forming the oxocarbenium ion at a slower rate, producing the desired trisaccharide.

  7. Glycogen branching enzyme - Wikipedia

    en.wikipedia.org/wiki/Glycogen_branching_enzyme

    The specific nature of this enzyme means that this chain of 7 carbons is usually attached to a glucose molecule that is in position three from the non-reducing end of another chain. Because the enzyme works with such specificity regarding the number of glucose units transferred and the position to which they are transferred, the enzyme creates ...

  8. β-Amylase - Wikipedia

    en.wikipedia.org/wiki/Β-Amylase

    Working from the non-reducing end, β-amylase catalyzes the hydrolysis of the second α-1,4 glycosidic bond, cleaving off two glucose units at a time. During the ripening of fruit , β-amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit.

  9. Blood sugar regulation - Wikipedia

    en.wikipedia.org/wiki/Blood_sugar_regulation

    Blood sugar regulation is the process by which the levels of blood sugar, the common name for glucose dissolved in blood plasma, are maintained by the body within a narrow range. The regulation of glucose levels through Homeostasis. This tight regulation is referred to as glucose homeostasis.