The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are the α form. Which of the foll
owing could amylase break down? a) glycogen, starch, and amylopectin
b) glycogen and cellulose
c) cellulose and chitin
d) starch and chitin
e) starch, amylopectin, and cellulose
"Glycogen, starch, and amylopectin" are the ones among the following choices given in the question that amylase could break <span>down. The correct option among all the options that are given in the question is the first option or option "a". I hope that this is the answer that has practically come to your desired help.</span>
Amylase can only break polymers which have α glycosidic linkages between glucose monomers. Starch, glycogen and amylopectin they all are α polymers of glucose. Their description is mentioned as under:
<u>Starch: </u>
Amylose & amylopectin are 2 forms of starch. Amylose is a helical and unbranched polymer of glucose with α ( 1 → 4) linkage. ~ 15 % of starch exists in amylose form.
<u>Amylopectin:</u>
Amylopectin is a form of starch but it is branched and it has 2 types of linkages α ( 1 → 4) linkage & α ( 1 → 6) linkage. Almost 80-85 % of starch exists in this form.
<u>Glycogen:</u>
Glycogen is somehow similar to that of amylopectin with the only difference that it has more branching as compared to amylopectin.
Rest of the options include polymers which have β linkage like chitin & cellulose so those options are wrong.
The order of steps for the digestion of proteins will be; In mechanical digestion, the teeth grind food and break it in to smaller parts. Churning and the enzyme pepsin break down protein in the stomach The pancreas releases enzymes trypsin and chymotrypsin Tryspsin and chymotrypsin act on the proteins to break them down in the duodenum Amino acids are absorbed by the capillaries in the Jejunum and lastly The amino acids enter the blood stream and are circulated throughout the body.
