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The starch iodine test, a development of the iodine test, is based on colour change, as α-amylase degrades starch and is commonly used in many applications. A similar but industrially produced test is the Phadebas amylase test, which is used as a qualitative and quantitative test within many industries, such as detergents, various flour, grain ...
When the substrate is digested by the amylase enzyme in solution, it releases that blue dye at a rate proportional to the quantity of the enzyme present. It is used in a range of applications from quality control tests for food & beverages to detection of saliva stains in forensic investigations. [1]
Alpha-amylase 1 is an enzyme that in humans is encoded by the AMY1A gene. [3] This gene is found in many organisms. Amylases are secreted proteins that hydrolyze 1,4-alpha-glucoside bonds in oligosaccharides and polysaccharides, and thus catalyze the first step in digestion of dietary starch and g
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]
[1] [2] This enzyme catalyses the following chemical reaction. hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive alpha-maltose residues from the non-reducing ends of the chains. This enzyme acts on starch and related polysaccharides and oligosaccharides.
Starch is also useful in detecting the enzyme amylase, which breaks down starch into sugars. Many bacteria like Bacillus subtilis can produce such an enzyme to help scientists identify unknown bacterial samples -- the starch-iodine test is one of many tests needed to identify the exact bacterium. [ 13 ]
Most forms of the enzyme can rapidly hydrolyse 1,6-α-D-glucosidic bonds when the next bond in the sequence is 1,4. They belong to a variety of different families, such as glycoside hydrolase family 15 in fungi, glycoside hydrolase family 31 of human intestine MGAM, and glycoside hydrolase family 97 of bacterial forms. It was also known as γ ...
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 ...