CH 105 Lecture Notes - Lecture 7: Amylase, Bloating, Sucrase
23 Feb 2017
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Document Summary
One of the two sugars in every disaccharide. Position of the hydroxyl group differs from glucose. Chemical reaction breaks a disaccharide into 2 monosaccharides. Molecule of water splits to provide hygrogen and oh. Hydroxyl group (oh) and a hydrogen atom combine to form water. Food is not a good source of glycogen. Rice, corn, rye, barley, oars, legumes, and starchy vegetables. Do not dissolve in water, non-viscous, less readibly fermentable. Salivary enzyme amylase hydrolyzes starch into smaller molecules (shorter polysaccharides or maltose) No new enzymes are introduced to break down carbs. Salivary amylase diminishes as stomach acid and protein digesting enzymes break it down. Final digestion takes place on outer membranes of intestinal cells. Bacteria in gi tract ferment some fibers (mainly soluble) Fibers do contribute a small amount of energy for the colon (~2kcal/g) Fructose and galactose are metabolized by the liver. Only about 30% of adults have enough lactase. Lactose remains undigested in intestine and attracts water.
