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Salivary amylase hydrolyses
Salivary amylase hydrolyses
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The correct option is A starch to maltose
The chemical process of digestion is initiated in the oral cavity by the hydrolytic action of the carbohydrate splitting enzyme, the salivary amylase. About 30 percent of starch is hydrolysed in the oral cavity by this enzyme into a disaccharide (i.e., maltose).
Maltase converts maltose to glucose.
Lipase converts fats to monoglycerides.
Peptones (partially hydrolysed proteins) are converted to dipeptides by proteolytic enzymes such as trypsin, chymotrypsin and carboxypeptidases.
The chemical process of digestion is initiated in the oral cavity by the hydrolytic action of the carbohydrate splitting enzyme, the salivary amylase. About 30 percent of starch is hydrolysed in the oral cavity by this enzyme into a disaccharide (i.e., maltose).
Maltase converts maltose to glucose.
Lipase converts fats to monoglycerides.
Peptones (partially hydrolysed proteins) are converted to dipeptides by proteolytic enzymes such as trypsin, chymotrypsin and carboxypeptidases.
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