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Principles of Chemistry
Published in Arthur T. Johnson, Biology for Engineers, 2019
Enzymes are characterized by their actions. There are enzymes that link two compounds together (called ligases), enzymes that transfer a chemical group from one compound to another (transferases), enzymes that catalyze hydrolysis (hydrolases), enzymes that remove a chemical group from substrates (lyases), enzymes that oxidize some compounds while reducing others (oxidoreductases), and enzymes that convert one isomer to another (isomerases). In general, there is an enzyme for every chemical reaction important to living systems. Some enzymes are very specific, yet others may have several functions. For instance, the enzyme maltase is specific to the sugar maltose and produces glucose as a result of its action. Chymotrypsin, on the other hand, is a general enzyme for the digestion of proteins, and can operate on many proteins.
Biodegradation of Starch
Published in Jean-Luc Wertz, Bénédicte Goffin, Starch in the Bioeconomy, 2020
Jean-Luc Wertz, Bénédicte Goffin
The pathway by which starch is converted to glucose in the endosperm of germinating cereal seeds is relatively simple (Figure 4.17).44 The starch granule is attacked by the endoamylase AMY. AMY releases both linear and branched oligosaccharides from the starch granule. These soluble products are then acted upon by two further enzymes. LDA, a debranching enzyme, generates linear chains by cleaving the α-1,6 linkages. The exoamylase BAM releases the disaccharide maltose. Maltose is hydrolyzed to two glucose molecules by an α-glucosidase (also known as maltase). All these enzymes are classified as glycoside hydrolases.
Organic Chemistry
Published in Steven L. Hoenig, Basic Chemical Concepts and Tables, 2019
There are three main disaccharides of interest, (+)-maltose (malt sugar), (+)-lactose (milk sugar), and (+)-sucrose (cane or beet sugar). Maltose, or malt sugar, is a disaccharide formed by a dehydration reaction between two glucose molecules. Lactose is a disaccharide consisting of the glucose and galactose monomers. It contains a β-1,4-glycosidic bond It is naturally in milk. And the most common disaccharide is sucrose, which is comprised of glucose and fructose monomers. Sucrose contains a α,β-1,2-glycosidic bond. It is our common table sugar, obtained from sugar cane and sugar beets.
Synergistic effect of Fusarium lateritium LP7 and Trichoderma viride LP5 promotes ethoxylated oleyl-cetyl alcohol biodegradation
Published in Journal of Environmental Science and Health, Part A, 2020
The ability of tested pure cultures and consortium to produce different carbohydrates is in line with the results of other authors which revealed production of different carbohydrates by filamentous fungi and establish a link between their production, the types of fungal strain and experimental conditions.[22] The current study indicates that addition EOCA in growth medium of could be used as inducer for production of some specific carbohydrates such as xylose, mannose, maltose and lactone. Maltose is used in the manufacture of dietetic and sports food stuffs, bread, wine, preserves and beverages. Furthermore, maltose is utilized in microbiology and pharmacology.[23,24] As a diabetic sweetener, D-xylose can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, and various other industries.[25] Carbohydrate lactones have found broad application as building blocks for the synthesis of important bioactive compounds and natural products.[26] D-mannose has been widely used in the food, pharmaceutical and poultry industries, acting as a source of dietary supplements, starting material for the synthesis of drugs and blocking colonization in animal feeds.[27]