, 3 of 4 calcium-binding residues present in other α amylases are retained in MCC-1, constant with the truth that this enzyme needs calcium for activity. Four of the enzymes have special significance in digestion of meals by humans.Amylase from our salivary glands and pancreas digests starch to maltose in our mouth and smaller intestine. The enzyme catalase aids protect the body from oxidative cell damage by breaking down hydrogen peroxide to water and oxygen.
An enzyme has an active website to which specific compounds attach. The molecules in the compound are referred to as substrates. When the substrates attach to the enzyme, the chemical reaction is sped up, the reaction requires spot, and the reaction solutions are released. In the case of hydrogen peroxide, water and oxygen are released. When the reaction is comprehensive, the enzyme is obtainable once again for an additional substrate, and the procedure repeats.
α-Amylase hydrolyzes the 1,four-α-glucoside bonds in compounds involving three or extra molecules of glucose. β-Amylase liberates β-maltose from starch and other compounds. The simplest way to determine amylase activity requires the determination of the time needed to alter the starch iodine color from blue to reddish brown.