HTHSCI 1LL3 Lecture Notes - Lecture 14: Lactase, Alpha-Amylase, Disaccharide
9 Apr 2018
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Document Summary
Lactose is a disaccharide composed of glucose and galactose. Sucrose is a disaccharide composed of glucose and fructose. Maltose is a disaccharide composed of 2 units of glucose. Digestion converts all dietary carbohydrates to their respective monosaccharides. Carbohydrates make up the largest portion of the average diet. Glucose is our storage form of starch. Glycogen is our body stored form of glucose. We are unable to digest cellulose, it contains a beta bond, between the glucose molecules that we are unable to break. They exist in fruits, vegetables and grains down (this become fibre and is excreted) The goal is to use dietary foods to produce energy to run the processes within the cell. First step is digestion using a variation of enzymes at different areas in the digestive tract. Once the starches and disaccharides are broken down to monosaccharides they can be absorbed into the body. Carbohydrate digestion starts in the mouth with salivary amylase.
