saliva enzymes

Leading saliva enzymes - amylase and maltase - take part in the expansion of complex carbohydrates into simple molecules.Formed in this glucose is absorbed in the intestine.

compulsory component of saliva saliva are enzymes, which has about 50 species and belongs to the different classes.Among them, it is necessary to identify the main: ptyalin or amylase and maltase.The enzymes in saliva person taking part in the digestive function.

What

enzymes Enzymes - a substance of protein nature, which accelerate the rate of chemical reactions in the tens of thousands of times.In the molecule of biological catalyst release the active site involved in the binding agent.In the name of the enzyme is often quoted substrate interacts with the enzyme.

Enzymes mixed saliva

mixed saliva enzymes differ in origin.There are three groups:

  • formed parenchymal cells of the salivary gland;
  • products catalytic activity of microorganisms, primarily bacteria;
  • allocated to the destruction of white blood cells in the oral
    cavity.

saliva enzymes catalyze the hydrolysis reactions of complex carbohydrates (polysaccharides) to shorter chains (oligosaccharides and sugars).

enzyme saliva: α-amylase

amylase involved in starch digestion (spare plant nutrient) or glycogen (storage material from animals) to the disaccharide - maltose and dextrin and a small amount of glucose.Amylase is produced by glandular cells accumulate in them in an inactive form, in deriving the activation of this enzyme saliva.A necessary condition for activation - the presence of chloride anion.Since the highest rate of the enzyme works at a temperature of 36.60 C, and a weakly alkaline reaction medium pH = 6.6 - 6.8.

saliva enzyme: maltase

This enzyme, located in the saliva, acts on the disaccharide maltose final reaction product is glucose.The optimum pH for maltase = 5.8 - 6.2.

mechanism of the enzymes of the saliva

bolus soaked saliva enters the esophagus and then the stomach.Gastric juice is acidic environment associated with the presence of hydrochloric acid.Some time after ingestion of carbohydrate hydrolysis reactions occur, about 30-40% of them continue to be digested in the stomach.But gradually, the bolus is mixed with the contents of the stomach and the alkaline environment is changing at an acidic saliva enzymes are inactivated.

It is from the action of enzymes linked to the fact that when chewing food, rich in carbohydrates, such as bread or potatoes, it becomes a sweetish taste.Since it is the monosaccharides and disaccharides, which are formed by cleavage of larger molecules polysaccharides have a sweet taste.

Much speed processing of fruits by the body due to the presence of salivary enzymes.They facilitate bowel, bringing him in carbohydrates already partially digested form.

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