BIOCHEM PART 4 Flashcards
Use as diluent, binder, disintegrant
Starch
A linear, composed of 250 to 300 D- glucopyranose units
Amylose
Branching (every25units) consists of 1000 or more glucose units
Amylopectin
Amylose bond
linked by α -1, 4 glucosidic bonds
Amylopectin bond
α-1,4 linkages, α -1,6 (branch)
Starch that is more soluble in water
Amylose
Amylose + iodine
deep blue complex
amylopectin+iodine
blue-violet or purple color
20% starch molecule
Amylose
80% starch molecule
Amylopectin
an enzyme present in pancreatic juice and saliva, hydrolyzes starch by a random splitting of α -1,4-glycosidic linkages.
Alpha -amylase
Enzyme present in saliva
ptyalin
Enzyme present in pancreatin
amylopsin
Alpha -amylase end product
glucose, maltose, amylopectin
Produces its effect by removing maltose units from the nonreducing ends of polysaccharide molecules.
ß- Amylase
Enzyme involve in fruit ripening
ß- Amylase
Enzyme involve in fruit ripening
ß- Amylase
Glycogen bond
α 1, 4 and α 1, 6 every 8-10 units
Cellulose bond
β 1, 4 glycosidic bond
Most abundant carbohydrate in nature
Cellulose
Diagnostic agent for kidney fxn.
Inulin