Page 187 - The Manga Guide to Biochemistry
P. 187
Glucose Starch is composed
→α(1 4) glycosidic bond of glucose units
connected together in
a form called a α(1→4)
glycosidic bond.
We talked about
glycosidic bonds
when we learned
about mochi rice
cakes, remember?
(See page 140.)
Glucose Glucose Glucose
Starch is divided into pieces by α-amylase
α-amylase. The α(1→4) glycosidic
bonds are randomly cut via a
method called hydrolysis!
→α(1 4) glycosidic bond
Starch Randomly cuts HydTrhoislyissis.
It’s chopped into pieces →α(1 4) glycosidic
to make saccharides of bonds
different lengths!
Now let’s look closer
at the chemical reaction
of hydrolysis.
α-amylase
→α(1 4) glycosidic bond Broken apart using
H and OH
You can see here
that the hydrolase My spit is
α-amylase uses one powerful
water molecule stuff...
to break a bond in
the starch.
