Question

Which bonds are hydrolyzed during the breakdown of starch during digestion?

A.) 1 and 4
B.) 1 and 3
C.) 1 and 2
D.) 3 and 4
E.) 2 and 3

Answer 1

Two and three I believe

Answer 2

The correct answer is A.) 1 and 4

Step-by-step explanation:

Starch is the branched polymer made up of units of D- glucose. It contains amylopectin and amylose. They are found in plants and store glucose for energy in plants.

Amylose is made up of unbranched polymer of α-D-glucose residue joined together by α1-4 glycosidic bond and amylopectin is also made up of α-D-glucose units joined together by α1-4 glycosidic bond but it is a branched polymer with α1-6 branching point after some glucose residues.

So α- amylase is the enzyme that breaks down the α1-4 glycosidic linkage between two glucose units of starch to produce glucose and maltose residues. So the correct answer is A.) 1 and 4.