BSC 2010C Lecture Notes - Lecture 1: Resistant Starch, Amylose, Amylase
Document Summary
Amylose is a type of polysaccharide that is found in plants, and it is a linear chain of glucose molecules joined together by alpha-1,4-glycosidic linkages. It is an important component of starch, which is a carbohydrate storage molecule in plants. Amylose is a helical molecule with a compact, coiled structure that allows it to pack tightly in starch granules. The unique structure of amylose makes it resistant to digestion by many enzymes, including amylase, which is the main enzyme responsible for breaking down starch in the human digestive system. This means that amylose is considered a resistant starch, which can have beneficial effects on human health. Studies have shown that resistant starches, like amylose, can improve insulin sensitivity, lower blood sugar levels, and promote satiety, or the feeling of fullness after a meal. Resistant starches can also act as prebiotics, which means they can promote the growth of beneficial bacteria in the gut.