Which enzymes are likely to act on the baked | vedclass

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Question

(C) The correct answer is $C$. Baked potatoes consist of starch, which is a polysaccharide.$1$. In the oral cavity, food is mixed with saliva. Saliva

Vedclass · Accepted Answer

$Salivary amylase 	o Pancreatic amylase 	o Disaccharidases$

Vedclass · Answer

(C) The correct answer is $C$. Baked potatoes consist of starch, which is a polysaccharide.$1$. In the oral cavity, food is mixed with saliva. Saliva contains an enzyme called salivary amylase (ptyalin), which converts starch into maltose, isomaltose, and small dextrins.$Starch \xrightarrow[	ext{Salivary amylase}]{} 	ext{Maltose} + 	ext{Isomaltose} + \alpha	ext{-Dextrins}$.$2$. The pancreatic juice, which enters the small intestine, contains a starch-digesting enzyme called pancreatic amylase. This enzyme further breaks down any remaining starch into maltose, isomaltose, and $\alpha$-dextrins.$Starch \xrightarrow[	ext{Pancreatic } \alpha	ext{-amylase}]{} 	ext{Maltose} + 	ext{Isomaltose} + \alpha	ext{-Dextrins}$.$3$. Finally, disaccharidases such as maltase, present in the intestinal juice (succus entericus) of the small intestine, break down disaccharides like maltose into simpler monosaccharides (glucose).

Which enzymes are likely to act on the baked potatoes eaten by a man, starting from the mouth and as it moves down the alimentary canal?

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