Question

The enzyme which hydrolyses starch to maltose is
A. Lactose
B. Protease
C. Maltase
D. Amylase

Answer 1

Starch is utilized as the food holds in plants.
It is a polymer of glucose. It is shaped by the connection of glucose units by glycosidic bonds.
Maltose is the disaccharide that is framed by the linkage of alpha 1, 4 glucose atoms.

Complete answer: 1. Amylase is a catalyst that helps in the assimilation of the starch.
It follows up on the glycosidic obligations of the starch and changes over into easier mixes.
It helps in the hydrolysis of this bond. It is available in the salivation and the pancreas discharge in people and aides in the intracellular absorption of starch.
It can change starch into maltose by breaking glycosidic bonds.
2. Lactase called lactase-phlorizin hydrolase, a protein found in the small digestive tract of vertebrates that catalyzes the breakdown of lactose (milk sugar) into the basic sugars glucose and galactose. In people, lactase is especially bountiful during the outset.
3. Protease (additionally called a peptidase or proteinase) is a compound that catalyzes (builds the pace of) proteolysis, the breakdown of proteins into littler polypeptides, or single amino acids.
4. Maltase, a compound that catalyzes the hydrolysis of the disaccharide maltose to the straightforward sugar glucose.

So, the correct answer is “Option D ”.

Note: Amylase is available in the salivation of people and some different warm-blooded creatures, where it starts the substance cycle of absorption.
Nourishments that contain a lot of starch yet little sugar, for example, rice and potatoes, may secure a marginally sweet taste as they are bitten because amylase corrupts a portion of their starch into sugar.
The pancreas and salivary organ make amylase (alpha amylase) to hydrolyze dietary starch into disaccharides and trisaccharides which are changed over by different proteins to glucose to flexibly the body with energy. Plants and a few microorganisms produce amylase.