6.9 Flashcards
salivary glands
pass secretions via duct into mouth
contains amylase, which hydrolyses starch into maltose
pancreas
produces pancreatic juice
contains
-proteases to hydrolyse proteins
-lipase to hydrolyse lipids
-amylase to hydrolyse starch
physical breakdown
breaks large food into smaller pieces by mechanical processes e.g. teeth or churning in stomach
- increase SA for chemical digestion
chemical digestion
hydrolyses large insoluble molecules into smaller soluble ones
carried out by enzymes
amylase
from mouth and pancreases
hydrolyses alternate glycosidic bonds of starch molecules to produce disaccharide maltose
maltase
epithelial lining in ileum produces membrane-bound disaccharide enzyme
hydrolyses maltose into monosaccharide a-glucose
sucrase
hydrolyses single glycosidic bonds in sucrose
produces 2 monosaccharides glucose and fructose
lactase
hydrolyses single glycosidic bonds in lactose
produces 2 monosaccharides glucose and galactose
lipase
enzymes produced in pancreas that hydrolyses ester bond found in triglycerides to form fatty acids and monoglycerides
monoglyceride
glycerol molecule with single fatty acid molecule attached
Emulsification of lipids
lipids split into tiny droplets micelles by bile salts produced by liver
increases surface area of lipids
endopeptidases
hydrolyse peptide bonds between amino acids in central region of protein molecule forming series of peptide molecules
exopeptidases
hydrolyse peptide bonds on terminal amino acids of peptide molecules formed by endopeptidases
- progressively release dipeptides and single amino acids
dipeptidases
hydrolyse bonds between 2 amino acids of dipeptide
dipeptides are membrane-bounds(part of csm of epithelial cells lining ileum)
hydrolysis
splitting up of molecules by adding h2o to chemical bonds that hold then together
