Amylase
Amylase (ancient Greek άμυλον - starch) is the general name for enzymes of the class of hydrolases that catalyze the hydrolysis of starch, glycogen and related oligo- and polysaccharides, proceeding by cleavage of glycosidic bonds between carbon atoms (first and fourth).
Allocate:
- α-Amylase (EC 3.2.1.1 is the classification number (code) of the enzyme according to the international hierarchical classification; 1,4-α-D-glucan glucanhydrolase; synonym: glycogenase) is an enzyme from the amylase group. Catalyzes the breakdown of polysaccharides in the human body to low molecular weight carbohydrates; determination of α-amylase activity in urine and blood serum is used in the diagnosis of diseases of the pancreas, liver, kidneys, salivary glands;
- β-Amylase (EC 3.2.1.2 - the classification number (code) of the enzyme according to the international hierarchical classification; 1,4-α-D-glucan maltohydrolase) is an enzyme of the amylase group present in bacteria, plants and fungi, but absent in animals. Cleaves maltose residues from the ends of the polysaccharide chains to form maltose; used in clinical studies in the diagnosis of glycogenosis;
- γ-Amylase (EC 3.2.1.3 - classification number (code) of the enzyme according to the international hierarchical classification; glucan-1,4-α-glucosidase; synonyms: amyloglucosidase, exo-1,4-α-glucosidase, lysosomal α-glucosidase, glucoamylase, 1,4-α-D-glycan-glucohydrolase) - an enzyme from the amylase group; leads to the formation of glucose, cleaving off the last α-1,4-glycosidic bond; is important in the intracellular metabolism of glycogen.
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