Starch
Starch is a polysaccharide (many sugars). It is made up of a large number of glucose monomers joined together by glycosidic bonds. Amylose and amylopectin are both types of starch.
Why are starch levels of food important?
Because of the structure of starch, when digested it is ripped apart into many smaller sugar molecules. Many of these smaller molecules are sucrose and maltose, which subsequently cause problems in those with lower than normal sucrase or maltase levels.
How much is too much?
Use the Disaccharide Checker to estimate the level of starch in foods commonly consumed in New Zealand.Enzymes that digest starch
Glucoamylase
Glucoamylase converts maltose to D-glucose.
Other names:
- glucan 1,4-α-glucosidase
- 4-α-D-glucan glucohydrolase
- amyloglucosidase
- γ-amylase
- lysosomal αglucosidase
- exo-1,4-α-glucosidase
- Enzyme commission number: 3.2.1.3
- glucose amylase
- γ-1,4-glucan glucohydrolase
- 1,4-α-D-glucan glucohydrolase
Alpha-Amylase
Hydrolyzes carbohydrates, such as starch and glycogen. Catalyzes starch into glucose and maltose. Measured in FCC DU (Dextrinizing Units)
Usually made in salivary glands and pancreas.
Enzyme Commission Synonyms for 3.2.1.1 (alpha-amylase):
Systematic Name: 4-α-D-glucan glucanohydrolase
- glycogenase
- α amylase
- endoamylase
- Taka-amylase A
- 1,4-α-D-glucan glucanohydrolase
Sources
- Expasy (SIB Swiss Institute of Bioinformatics): https://enzyme.expasy.org/EC/3.2.1.1
- Expasy (SIB Swiss Institute of Bioinformatics): https://enzyme.expasy.org/EC/3.2.1.3