The Effects Of Concentration On Porcine Pancreatic Essay

1293 Words Feb 18th, 2016 null Page
The Effects of Concentration Changes on Porcine Pancreatic α-Amylase Activity
Introduction
Starch, a complex polysaccharide comprised of glucose monomers, is used as a storage compound in the plants it is found to be present in. As a result it is a renewable and biodegradable source of food for humans and many animals that devour these plants (Man et al. 2013). In 1831 a discovery was made by Erhard Leuchs that when mixed with human saliva, starch molecules are broken down into simpler compounds. (Butterworth, Ellis, Warren 2011). These polysaccharides made of glucose monomers are broken down into maltose, a disaccharide made of two glucose units. Further experimentations in 1833 found that an enzyme, later known as amylase, present in the saliva of humans and the animals that consume starch was the reason for the starch being broken down in the saliva of these organisms. The amylase is able to destruct the starch by breaking down its glycosidic bonds found at a-1,4 (Man et al. 2013). There are many factors that contribute when and how the enzyme amylase is able to break down the starch molecules. The first, and most important, is that amylase has to be present in the environment that the starch will be introduced to. Once in the environment, the amylase binds to the glycosidic linkages of the starch that it will break down through its enzyme binding sites. This will then form the enzyme-substrate complex that is necessary for the deconstruction to begin (Butterworth,…

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