which enzyme present in saliva breaks down starch
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Saliva contains the enzyme amylase, also called ptyalin, which is capable of breaking down starch into simpler sugars such as maltose and dextrinthat can be further broken down in the small intestine. About 30% starch digestion takes place in the mouth cavity.
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In buccal cavity the food is mixed with saliva which is formed of 99.5% water, 0.2% mineral (Na+, K+, Cl-,) and 0.3% organic compounds like mucin, lysozyme, and starch -splitting enzyme ptyalin (salivary amylase).
it hydrolyses glycosidic bonds of of starch into double sugar, maltose, and isomaltose and 'limit'dextrin (small polysacchride) .
the ptyalin is most active at 6.8 and in presence of Cl-.
starch→maltose +isomaltose+dextrin
(in presence of salivary amylase)
it hydrolyses glycosidic bonds of of starch into double sugar, maltose, and isomaltose and 'limit'dextrin (small polysacchride) .
the ptyalin is most active at 6.8 and in presence of Cl-.
starch→maltose +isomaltose+dextrin
(in presence of salivary amylase)
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