Amylase
Enzyme Role In Digestion, Health, Industry and Science of
Author: Muhammad Guruh Arif Zulfahmi (105040201111091)
Caregivers Lecturer: Dr. Ir. Moch. Dawam Maghfoer, MS
Class H, Agroekoteknologi
ABSTRACT
Amylase is an enzyme that catalyzes the breakdown of starch into sugar. Amylase is present in human saliva, where it began the process of chemical digestion. The enzyme amylase can be divided into α-amylase, β-amylase, γ-amylase. Amylase can be obtained from various sources such as plants, animals and microorganisms. Amylase enzymes work to break long-chain carbohydrates such as starch and dextrin, be decomposed into simpler molecules maltose. The pancreas also makes amylase (alpha amylase) to hydrolyze starch into disaccharides and trisaccharides foods are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. When used as a food additive E number E1100 Amylase, and probably derived from pig pancreas mold or mildew. Bacilliary amylase is also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes. Amylase enzymes find use in the manufacture of bread and to break down complex sugars such as starch (found in flour) into simple sugars. Blood serum amylase can be measured for the purpose of medical diagnosis. As diastase, amylase was the first enzyme discovered and isolated. If the body has an enzyme deficiency, easy to stomach revolted when consuming certain foods.
Author: Muhammad Guruh Arif Zulfahmi (105040201111091)
Caregivers Lecturer: Dr. Ir. Moch. Dawam Maghfoer, MS
Class H, Agroekoteknologi
ABSTRACT
Amylase is an enzyme that catalyzes the breakdown of starch into sugar. Amylase is present in human saliva, where it began the process of chemical digestion. The enzyme amylase can be divided into α-amylase, β-amylase, γ-amylase. Amylase can be obtained from various sources such as plants, animals and microorganisms. Amylase enzymes work to break long-chain carbohydrates such as starch and dextrin, be decomposed into simpler molecules maltose. The pancreas also makes amylase (alpha amylase) to hydrolyze starch into disaccharides and trisaccharides foods are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. When used as a food additive E number E1100 Amylase, and probably derived from pig pancreas mold or mildew. Bacilliary amylase is also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes. Amylase enzymes find use in the manufacture of bread and to break down complex sugars such as starch (found in flour) into simple sugars. Blood serum amylase can be measured for the purpose of medical diagnosis. As diastase, amylase was the first enzyme discovered and isolated. If the body has an enzyme deficiency, easy to stomach revolted when consuming certain foods.
CHAPTER I INTRODUCTION
In the living body there is a process - a process that colorful, but the process - there prose can essentially be divided into two groups, that is the process of making up (anabolism) and the unloading process (catabolism) which are both life activities that we call exchange substance metabolism. In the process - the process of making up and dismantling it we get a tool that actively assists a change - a change that will take place very slowly.
Enzymes Amylase is an essential component of the process of digestion of food. Without this enzyme carbohydrates we consume will not turn into sugar which will eventually be converted into ATP, which is essential in the metabolism of living things. Besides a role in the digestive process amylase also has many other important roles both of which could be used in industry, health and for food manufacturing. That is why the author felt the need to elaborate on what it amylase enzyme and its role in the life of human khususna.
CHAPTER II DISCUSSION
* Understanding Enzyme Amylase
Amylase is an enzyme that catalyzes the breakdown of starch into sugar. Amylase is present in human saliva, where it began the process of chemical digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyze starch into disaccharides and trisaccharides foods are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme discovered and isolated (by Anselme Payen in 1833). Special amylase protein designated by different Greek letters. All amylases are glycoside hydrolysis and act on α-1, 4 - glycosidic bonds.
* Classification of Enzymes Amylase
α-Amylase
The α-amylases are calcium metalloenzymes, completely function without calcium. By acting at random locations along the starch chain, α-amylase breaks down long-chain carbohydrates, ultimately producing maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. Because it can act anywhere on the substrate, α-amylase tends to be faster-acting than β-amylase. In animals, it is a major digestive enzymes and the optimum pH is 6.7 to 7.0.
In human physiology, both salivary and pancreatic amylase is α-amylase. This is discussed in more detail many of alpha-amylase. Also found in plants (enough), fungi (ascomycetes and basidiomycetes) and bacteria (Bacillus)
β-Amylase
Another form of amylase, β-amylase is also synthesized by bacteria, fungi, and plants. Working from the end-reduce smoking, β-amylase catalyzes the hydrolysis of 4, α-1 glycosidic bond second, splitting off two glucose units (maltose) at a time. During the ripening of fruit, β-amylase starch into maltose broken, so the sweet taste of ripe fruit.
Both α-amylase and β-amylase present in the seeds; β-amylase present in an inactive form prior to germination, whereas α-amylase and proteases appear once germination has begun. Cereal grain amylase is key to the production of malt. Many microbes also produce amylase to degrade extracellular starches. Many microbes also produce amylase to degrade extracellular starches. Animal tissues do not contain β-amylase, although it may be present in microrganisms contained within the digestive tract.
γ-Amylase
In addition to splitting the last α (1-4) glycosidic nonreducing end of amylose and amylopectin, yielding glucose, γ-amylase will cleave α (1-6) glycosidic. Unlike other forms of amylase, γ-amylase is most efficient in acidic environments and has a pH optimum 3.
* Source Enzymes Amylase
Amylase (alpha, beta, and glucoamylase) is an enzyme that is important in the field of food and biotechnology. Amylase can be obtained from various sources such as plants, animals and microorganisms. current number of enzymes amilae been produced commercially. The use of microbial considered more prosepektif because it is easy to grow, rapidly generating and environmental conditions can be controlled.
Production of amylase enzyme can use a variety of carbon sources. Examples of low carbon sources is chaff, molasses, corn flour, corn, tapioca waste and so on. If used as a substrate waste, the waste was to be enriched nutrients to optimize enzyme production. Carbon source that can be used as a supplement between laian: starch, sucrose, lactose, maltose, dekstyrosa, fructose, and glucose. Nitrogen sources as supplements include: peptone, tripton, meat extract, yeast extract, ammonium sulfate, soy flour, urea and sodium nitrate.
Sources can be roughly measured by enzyme enzyme activity enzyme denngan way mixed with a solution of 1% soluble starch in 0.1 M sodium acetate buffer (pH 6.0) at 50 C for 5 min. Measure glucose produced. One unit of activity is defined as the amount of enzyme that provides 1 mg of glucose per minute at 50 C.
* Functions and Role of Enzyme Amylase In Life
Food in the mouth mixes with saliva containing enzymes amylase (ptyalin). Amylase enzymes work to break long-chain carbohydrates such as starch and dextrin, be decomposed into simpler molecules maltose. While saliva is useful to lubricate the food to be more easily swallowed. Only a small portion of starch that can be digested in the mouth, because the food briefly in the oral cavity. Therefore, the food should be chewed for longer, in order to give more opportunities starch breakdown in the oral cavity. With a mechanical process, the food is swallowed through the esophagus and then will enter the stomach.
Amylase enzymes find use in the manufacture of bread and to break down complex sugars such as starch (found in flour) into simple sugars. Yeast then takes the simple sugars and turn them into waste products of alcohol and CO 2. Guess this extension and cause the bread to rise. While Amylase enzymes are found naturally in yeast cells, it takes time for the yeast to produce enough of the enzyme to break down significant quantities of starch in bread. This is the reason for long fermented dough like sour dough. Modern bread making techniques have included amylase enzymes into the correct bread making bread making process faster and more practical for commercial use.
When used as a food additive E number E1100 Amylase, and may be derived from porcine pancreatic amylase or fungal cetakan.Bacilliary also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes. Workers in factories that work with amylase for use in the workplace have an increased risk of asthma. 5-9% of the bread had a positive skin test, and a third of the fourth bread with breathing problems are hypersensitive to amylase. An inhibitor called alpha-amylase Phaseolamin been tested as a potential diet aid.
Blood serum amylase can be measured for the purpose of medical diagnosis. Normal concentrations in the range of 21-101 U / L. A higher than normal concentration may reflect one of several medical conditions, including acute inflammation of the pancreas (along with more specific lipase), but also perforated peptic ulcer, torsion of an ovarian cyst, strangulation ileus, macroamylasemia and mumps. Amylase can be measured in other body fluids, including urine and peritoneal fluid.
In molecular biology, the presence of amylase may serve as an additional method for the selection of the successful integration of the reporter construct in addition to antibiotic resistance. As a reporter gene flanked by homologous regions of structural genes for amylase, successful integration will disrupt the amylase gene and prevent the degradation of starch, which is easily detected by iodine staining.
Enzyme deficiency
If the body has an enzyme deficiency, easy to stomach revolted when consuming certain foods. According to dr. Ari Fahrial, "The lack of a single type of enzyme is generally accompanied by a lack of other enzymes. Impaired enzyme deficiency that can lead to patients experiencing chronic malnutrition (malnutrition), which causes weight loss and endurance also decreases.
To digest kabohidrat complex (starch) is required enzymes amylase, whereas infants do not have the enzyme. When babies are given foods containing starch, most likely can not be mencenanya baby properly and can result in diarrhea. Saliva found on the baby is a source of amylase, has not been able to function properly. During the first three bulam baby's age, the pancreas does not secrete these enzymes, if any amount is very small. This lasted until the baby is 6 months old. Enzyme activity was work as usual when he was 2 years old.
CHAPTER III CONCLUSION
Amylase (alpha, beta, and glucoamylase) is an enzyme that is important in the field of food and biotechnology. Amylase can be obtained from various sources such as plants, animals and microorganisms. current number of enzymes amilae been produced commercially. The use of microbial considered more prosepektif because it is easy to grow, rapidly generating and environmental conditions can be controlled. Food in the mouth mixes with saliva containing enzymes amylase (ptyalin). Amylase enzymes work to break long-chain carbohydrates such as starch and dextrin, be decomposed into simpler molecules maltose.
Amylase enzymes find use in the manufacture of bread and to break down complex sugars such as starch (found in flour) into simple sugars. When used as a food additive E number E1100 Amylase, and may be derived from porcine pancreatic amylase or fungal cetakan.Bacilliary also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes. Workers in factories that work with amylase for use in the workplace have an increased risk of asthma. 5-9% of the bread had a positive skin test, and a third of the fourth bread with breathing problems are hypersensitive to amylase. An inhibitor called alpha-amylase Phaseolamin been tested as a potential diet aid. Blood serum amylase can be measured for the purpose of medical diagnosis. In molecular biology, the presence of amylase may serve as an additional method for the selection of the successful integration of the reporter construct in addition to antibiotic resistance.
If the body has an enzyme deficiency, easy to stomach revolted when consuming certain foods. According to dr. Ari Fahrial, "The lack of a single type of enzyme is generally accompanied by a lack of other enzymes. Impaired enzyme deficiency that can lead to patients experiencing chronic malnutrition (malnutrition), which causes weight loss and endurance also decreases.
REFERENCES
Erhard Friedrich Leuchs (1831) "Wirkung des Speichels auf Starke" (Effect of saliva on starch), Poggendorff's Annalen der Physik und Chemie page 623 (excerpt modern: Annalen der Physik, vol pages. 98, 623 no. 8,).
Friedrich Leuchs (1831) "Über die Verzuckerung des durch Stärkmehls Speichel" (In the saccharification of starch powder by saliva), Archiv für die Gesammte Naturlehre (Archives for All Science), vol. 21, pages 105-107. 21, pages 105-107.
In the living body there is a process - a process that colorful, but the process - there prose can essentially be divided into two groups, that is the process of making up (anabolism) and the unloading process (catabolism) which are both life activities that we call exchange substance metabolism. In the process - the process of making up and dismantling it we get a tool that actively assists a change - a change that will take place very slowly.
Enzymes Amylase is an essential component of the process of digestion of food. Without this enzyme carbohydrates we consume will not turn into sugar which will eventually be converted into ATP, which is essential in the metabolism of living things. Besides a role in the digestive process amylase also has many other important roles both of which could be used in industry, health and for food manufacturing. That is why the author felt the need to elaborate on what it amylase enzyme and its role in the life of human khususna.
CHAPTER II DISCUSSION
* Understanding Enzyme Amylase
Amylase is an enzyme that catalyzes the breakdown of starch into sugar. Amylase is present in human saliva, where it began the process of chemical digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyze starch into disaccharides and trisaccharides foods are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme discovered and isolated (by Anselme Payen in 1833). Special amylase protein designated by different Greek letters. All amylases are glycoside hydrolysis and act on α-1, 4 - glycosidic bonds.
* Classification of Enzymes Amylase
α-Amylase
The α-amylases are calcium metalloenzymes, completely function without calcium. By acting at random locations along the starch chain, α-amylase breaks down long-chain carbohydrates, ultimately producing maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. Because it can act anywhere on the substrate, α-amylase tends to be faster-acting than β-amylase. In animals, it is a major digestive enzymes and the optimum pH is 6.7 to 7.0.
In human physiology, both salivary and pancreatic amylase is α-amylase. This is discussed in more detail many of alpha-amylase. Also found in plants (enough), fungi (ascomycetes and basidiomycetes) and bacteria (Bacillus)
β-Amylase
Another form of amylase, β-amylase is also synthesized by bacteria, fungi, and plants. Working from the end-reduce smoking, β-amylase catalyzes the hydrolysis of 4, α-1 glycosidic bond second, splitting off two glucose units (maltose) at a time. During the ripening of fruit, β-amylase starch into maltose broken, so the sweet taste of ripe fruit.
Both α-amylase and β-amylase present in the seeds; β-amylase present in an inactive form prior to germination, whereas α-amylase and proteases appear once germination has begun. Cereal grain amylase is key to the production of malt. Many microbes also produce amylase to degrade extracellular starches. Many microbes also produce amylase to degrade extracellular starches. Animal tissues do not contain β-amylase, although it may be present in microrganisms contained within the digestive tract.
γ-Amylase
In addition to splitting the last α (1-4) glycosidic nonreducing end of amylose and amylopectin, yielding glucose, γ-amylase will cleave α (1-6) glycosidic. Unlike other forms of amylase, γ-amylase is most efficient in acidic environments and has a pH optimum 3.
* Source Enzymes Amylase
Amylase (alpha, beta, and glucoamylase) is an enzyme that is important in the field of food and biotechnology. Amylase can be obtained from various sources such as plants, animals and microorganisms. current number of enzymes amilae been produced commercially. The use of microbial considered more prosepektif because it is easy to grow, rapidly generating and environmental conditions can be controlled.
Production of amylase enzyme can use a variety of carbon sources. Examples of low carbon sources is chaff, molasses, corn flour, corn, tapioca waste and so on. If used as a substrate waste, the waste was to be enriched nutrients to optimize enzyme production. Carbon source that can be used as a supplement between laian: starch, sucrose, lactose, maltose, dekstyrosa, fructose, and glucose. Nitrogen sources as supplements include: peptone, tripton, meat extract, yeast extract, ammonium sulfate, soy flour, urea and sodium nitrate.
Sources can be roughly measured by enzyme enzyme activity enzyme denngan way mixed with a solution of 1% soluble starch in 0.1 M sodium acetate buffer (pH 6.0) at 50 C for 5 min. Measure glucose produced. One unit of activity is defined as the amount of enzyme that provides 1 mg of glucose per minute at 50 C.
* Functions and Role of Enzyme Amylase In Life
Food in the mouth mixes with saliva containing enzymes amylase (ptyalin). Amylase enzymes work to break long-chain carbohydrates such as starch and dextrin, be decomposed into simpler molecules maltose. While saliva is useful to lubricate the food to be more easily swallowed. Only a small portion of starch that can be digested in the mouth, because the food briefly in the oral cavity. Therefore, the food should be chewed for longer, in order to give more opportunities starch breakdown in the oral cavity. With a mechanical process, the food is swallowed through the esophagus and then will enter the stomach.
Amylase enzymes find use in the manufacture of bread and to break down complex sugars such as starch (found in flour) into simple sugars. Yeast then takes the simple sugars and turn them into waste products of alcohol and CO 2. Guess this extension and cause the bread to rise. While Amylase enzymes are found naturally in yeast cells, it takes time for the yeast to produce enough of the enzyme to break down significant quantities of starch in bread. This is the reason for long fermented dough like sour dough. Modern bread making techniques have included amylase enzymes into the correct bread making bread making process faster and more practical for commercial use.
When used as a food additive E number E1100 Amylase, and may be derived from porcine pancreatic amylase or fungal cetakan.Bacilliary also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes. Workers in factories that work with amylase for use in the workplace have an increased risk of asthma. 5-9% of the bread had a positive skin test, and a third of the fourth bread with breathing problems are hypersensitive to amylase. An inhibitor called alpha-amylase Phaseolamin been tested as a potential diet aid.
Blood serum amylase can be measured for the purpose of medical diagnosis. Normal concentrations in the range of 21-101 U / L. A higher than normal concentration may reflect one of several medical conditions, including acute inflammation of the pancreas (along with more specific lipase), but also perforated peptic ulcer, torsion of an ovarian cyst, strangulation ileus, macroamylasemia and mumps. Amylase can be measured in other body fluids, including urine and peritoneal fluid.
In molecular biology, the presence of amylase may serve as an additional method for the selection of the successful integration of the reporter construct in addition to antibiotic resistance. As a reporter gene flanked by homologous regions of structural genes for amylase, successful integration will disrupt the amylase gene and prevent the degradation of starch, which is easily detected by iodine staining.
Enzyme deficiency
If the body has an enzyme deficiency, easy to stomach revolted when consuming certain foods. According to dr. Ari Fahrial, "The lack of a single type of enzyme is generally accompanied by a lack of other enzymes. Impaired enzyme deficiency that can lead to patients experiencing chronic malnutrition (malnutrition), which causes weight loss and endurance also decreases.
To digest kabohidrat complex (starch) is required enzymes amylase, whereas infants do not have the enzyme. When babies are given foods containing starch, most likely can not be mencenanya baby properly and can result in diarrhea. Saliva found on the baby is a source of amylase, has not been able to function properly. During the first three bulam baby's age, the pancreas does not secrete these enzymes, if any amount is very small. This lasted until the baby is 6 months old. Enzyme activity was work as usual when he was 2 years old.
CHAPTER III CONCLUSION
Amylase (alpha, beta, and glucoamylase) is an enzyme that is important in the field of food and biotechnology. Amylase can be obtained from various sources such as plants, animals and microorganisms. current number of enzymes amilae been produced commercially. The use of microbial considered more prosepektif because it is easy to grow, rapidly generating and environmental conditions can be controlled. Food in the mouth mixes with saliva containing enzymes amylase (ptyalin). Amylase enzymes work to break long-chain carbohydrates such as starch and dextrin, be decomposed into simpler molecules maltose.
Amylase enzymes find use in the manufacture of bread and to break down complex sugars such as starch (found in flour) into simple sugars. When used as a food additive E number E1100 Amylase, and may be derived from porcine pancreatic amylase or fungal cetakan.Bacilliary also used in clothing and dishwasher detergents to dissolve starches from fabrics and dishes. Workers in factories that work with amylase for use in the workplace have an increased risk of asthma. 5-9% of the bread had a positive skin test, and a third of the fourth bread with breathing problems are hypersensitive to amylase. An inhibitor called alpha-amylase Phaseolamin been tested as a potential diet aid. Blood serum amylase can be measured for the purpose of medical diagnosis. In molecular biology, the presence of amylase may serve as an additional method for the selection of the successful integration of the reporter construct in addition to antibiotic resistance.
If the body has an enzyme deficiency, easy to stomach revolted when consuming certain foods. According to dr. Ari Fahrial, "The lack of a single type of enzyme is generally accompanied by a lack of other enzymes. Impaired enzyme deficiency that can lead to patients experiencing chronic malnutrition (malnutrition), which causes weight loss and endurance also decreases.
REFERENCES
Erhard Friedrich Leuchs (1831) "Wirkung des Speichels auf Starke" (Effect of saliva on starch), Poggendorff's Annalen der Physik und Chemie page 623 (excerpt modern: Annalen der Physik, vol pages. 98, 623 no. 8,).
Friedrich Leuchs (1831) "Über die Verzuckerung des durch Stärkmehls Speichel" (In the saccharification of starch powder by saliva), Archiv für die Gesammte Naturlehre (Archives for All Science), vol. 21, pages 105-107. 21, pages 105-107.
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