00:01
Everyone in this question we will be discussing about the process of digestion.
00:05
So here we have been said to outline the process of digestion of a molecule of amylopectin.
00:11
So we know that amylopectin is the part of the starch that is a disaccharide made up of amylopectin and amylose.
00:20
So to uptake into endothelial cells the process we need to explain.
00:25
So here we have been said to include in your answer what happens in the mouth, stomach and small intestine and amylopectin is hydrolyzed into small fragments through the action of alpha amylase.
00:40
So we know that the saliva has the alpha amylase which causes the most of the breakdown of the carbohydrates.
00:48
So this is secreted by the ribic gland and amylase cleaves only the internal alpha 1 ,4 glycosidic bond reducing the starch to three different oligosaccharides that are the maltose, maltotriose and a group of alpha limit dextrins.
01:05
So there is limited digestion of amylopectin in the stomach due to denaturation of amylase because in the stomach there is low level of ph due to the secretion of hcl.
01:17
So in the small intestine the maltose, maltotriose and the limit dextrins are further hydrolyzed on the luminal surface by a brush for the enzyme complete.
01:27
So this process ultimately leads to the glucose monomers.
01:31
So due to the gastric activity this inactivates the salivary alpha amylase.
01:40
So the alpha amylase optimal ph is about 7 but starch may partly protect the enzyme from gastric degradation and passes to duodenum.
01:53
So first of all in the mouth there is release of the salivary amylase by the salivary glands...