Science, asked by s1655saksham874, 6 months ago

The saliva break down the starch into

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Answered by Anonymous
11

Answer:

The salivary amylase breaks down amylose and amylopectin into smaller chains of glucose, called dextrins and maltose. The increased concentration of maltose in the mouth that results from the mechanical and chemical breakdown of starches in whole grains is what enhances their sweetness.

Answered by sagunkashyap17
2

Answer:

Saliva (commonly referred to as spit) is an extracellular fluid produced and secreted by salivary glands in the mouth. In humans, saliva is 99.5⁠% water plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as amylase and lipase), antimicrobial agents such as secretory IgA, and lysozymes.

Explanation:

The salivary amylase breaks down amylose and amylopectin into smaller chains of glucose, called dextrins and maltose. The increased concentration of maltose in the mouth that results from the mechanical and chemical breakdown of starches in whole grains is what enhances their sweetness.

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