Question

In starch metabolism, the action of alpha and beta amylase involves the cleavage of 1-4 glycosidic bonds in starch molecules, yielding smaller glucose polymers. To understand the mechanism and properties underlying this process:

What properties of alpha and beta amylase allow them to cleave 1-4 glycosidic bonds in starch molecules?

a.The unique folding patterns of these enzymes provide specificity for the 1-4 glycosidic bonds.
b.The catalytic sites of amylases possess specific amino acid residues that interact with starch substrates.
c.Alpha and beta amylases utilize distinct hydrolysis mechanisms for efficient bond cleavage.
d.The active site geometry of these enzymes facilitates the recognition and cleavage of 1-4 glycosidic bonds.

Answer 1

The properties of alpha and beta amylase that allow them to cleave 1-4 glycosidic bonds in starch molecules are the unique folding patterns, specific amino acid residues, distinct hydrolysis mechanisms, and active site geometry.

Step-by-step explanation:

The properties of alpha and beta amylase that allow them to cleave 1-4 glycosidic bonds in starch molecules are:

1. The unique folding patterns of these enzymes provide specificity for the 1-4 glycosidic bonds.
2. The catalytic sites of amylases possess specific amino acid residues that interact with starch substrates.
3. Alpha and beta amylases utilize distinct hydrolysis mechanisms for efficient bond cleavage.
4. The active site geometry of these enzymes facilitates the recognition and cleavage of 1-4 glycosidic bonds.