Амилаза

Amilaza je enzim koji katalizuje razlaganje skroba u šećere. Amilaza je prisutna u ljudskoj pljuvački, gde ona započinje hemijski proces varenja. Hrana koja sadrži znatan udeo skroba i malo šećera, kao što su pirinač i krompir, ima blago sladak ukus tokom žvakanja jer amilaza pretvara deo njenog skroba u šećer u ustima. Pankreas takođe pravi amilazu (alfa amilaza) koja hidrolizuje skrob u disaharide i trisaharide. Njih dalje konvertuju drugi enzimi do glukoze radi telesnog snabdevanja energijom. Biljke i neke bakterije takođe proizvode amilazu. Kao diastaza, amilaza je bila prvi enzim koji je otkrio i izolovao Anselm Pajien 1833.^[1] Specifičnni amilazni proteini se obeležavanju grčkim slovima. Sve amilaze su glikozidne hidrolaze i deluju na α-1,4-glikozidne veze.

Reference

^ (1) Robert Hill and Joseph Needham, The Chemistry of Life: Eight Lectures on the History of Biochemistry (London, England: Cambridge University Press, 1970), page 17 ; (2) Richard B. Silverman, The Organic Chemistry of Enzyme-catalyzed Reactions, 2nd ed. (London, England: Academic Press, 2002), page 1 ; (3) Jochanan Stenesh, Biochemistry, vol. 2 (New York, New York: Plenum, 1998), page 83 ; (4) Robert A. Meyers, ed., Molecular Biology and Biotechnology: A Comprehensive Desk Reference (New York, New York: Wiley-VCH, 1995), page 296.

Literatura

Nicholas C. Price; Lewis Stevens (1999). Fundamentals of Enzymology: The Cell and Molecular Biology of Catalytic Proteins (Third изд.). USA: Oxford University Press. ISBN 019850229X.
Eric J. Toone (2006). Advances in Enzymology and Related Areas of Molecular Biology, Protein Evolution (Volume 75 изд.). Wiley-Interscience. ISBN 0471205036.
Branden C; Tooze J. Introduction to Protein Structure. New York, NY: Garland Publishing. ISBN 0-8153-2305-0.
Irwin H. Segel. Enzyme Kinetics: Behavior and Analysis of Rapid Equilibrium and Steady-State Enzyme Systems (Book 44 изд.). Wiley Classics Library. ISBN 0471303097.
William P. Jencks (1987). Catalysis in Chemistry and Enzymology. Dover Publications. ISBN 0486654605.

Spoljašnje veze

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[1] (1) Robert Hill and Joseph Needham, The Chemistry of Life: Eight Lectures on the History of Biochemistry (London, England: Cambridge University Press, 1970), page 17 ; (2) Richard B. Silverman, The Organic Chemistry of Enzyme-catalyzed Reactions, 2nd ed. (London, England: Academic Press, 2002), page 1 ; (3) Jochanan Stenesh, Biochemistry, vol. 2 (New York, New York: Plenum, 1998), page 83 ; (4) Robert A. Meyers, ed., Molecular Biology and Biotechnology: A Comprehensive Desk Reference (New York, New York: Wiley-VCH, 1995), page 296.

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