6.9 enzymes and digestion Flashcards
carbohydrate digestion
- amylase
- starch → maltose
- maltase
- maltose → glucose
- hydrolysis
- of glycosidic bonds
lipid digestion
- lipase
- hydrolysis
- of ester bonds
- lipids → fatty acids + monoglycerides
- associate with bile salts to form micelles
- increase surface area
protein digestion
- endopeptidases
- polypeptides → smaller peptide chains
- exopeptidases
- removes terminal amino acids
- dipeptidases
- dipeptides → amino acids
- hydrolysis
- of peptide bonds
what are the 2 stages of digestion?
- physical breakdown
- chemical digestion
how is food physically broken down?
- broken down by the teeth
- muscles in stomach
why is food physically broken down?
provides a large surface area
where is amylase produced?
- mouth
- pancreas
where is maltose produced?
cell- surface membranes of the epithelial cells that line the ileum
what does maltose not do?
not released into the lumen of the ileum
where is lipase produced?
pancreas
where are bile salts produced?
liver
what is the point of micelles?
increase the surface area of the lipids so that the action of lipase is speeded up
what is emulsification?
process where lipids are split up into micelles
where is dipeptidase produced?
cell- surface membranes of the epithelial cells that line the ileum
where is endopeptidase produced?
cell- surface membranes of the epithelial cells that line the ileum
