Chemistry:Saccharification
From HandWiki
Short description: Chemical change wherein a sugar splits off a simple sugar
In biochemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. [1] For example, when a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose).[2]
Enzymes such as amylases (e.g. in saliva) and glycoside hydrolase (e.g. within the brush border of the small intestine) are able to perform exact saccharification through enzymatic hydrolysis.[3] Through thermolysis, saccharification can also occur as a transient result, among many other possible effects, during caramelization. [4]
See also
References
- ↑ "Definition of SACCHARIFICATION". https://www.merriam-webster.com/dictionary/saccharification.
- ↑ "Definition of Saccharification" (in en). https://www.merriam-webster.com/dictionary/saccharification.
- ↑ Bowen, Richard. "Small Intestinal Brush Border Enzymes". http://www.vivo.colostate.edu/hbooks/pathphys/digestion/smallgut/bbenzymes.html. Retrieved 30 November 2019.
- ↑ Woo, K. S.; Kim, H. Y.; Hwang, I. G.; Lee, S. H.; Jeong, H. S. (2015). "Characteristics of the Thermal Degradation of Glucose and Maltose Solutions". Prev Nutr Food Sci 20 (2): 102–9. doi:10.3746/pnf.2015.20.2.102. PMID 26175997.
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