Problem 51 - Arihant Objective Approach to Organic Chemistry for IIT JEE and NEET all Medical Entrances Part 4

Question

Conversion of starch into maltose takes place by the enzyme: |BHU 1999] (a) invertase (b) maltase (c) diastase (d) zymase

Step-by-Step Solution

Answer

(c) diastase

Step 1: Understand the Reaction

The question asks for the enzyme responsible for converting starch into maltose. This is a biological process where a polysaccharide is broken down into a disaccharide.

Step 2: Identify the Correct Enzyme

Starch is a complex carbohydrate that consists of many glucose units. The enzyme that breaks down starch into maltose is a specific type of amylase, also known as diastase.

Step 3: Review the Options

Given the options: (a) invertase, (b) maltase, (c) diastase, (d) zymase, each of these enzymes has specific functions. - Invertase converts sucrose into glucose and fructose. - Maltase converts maltose into glucose. - Diastase helps in the breakdown of starch into maltose. - Zymase is involved in the fermentation of sugars into ethanol and carbon dioxide.

Step 4: Conclusion based on Information

From the above information, it's clear that diastase is the enzyme that converts starch into maltose. Therefore, the correct answer is option (c) diastase.

Key Concepts

Starch Conversion

Starch conversion is a crucial process in carbohydrate metabolism. Starch, a polysaccharide, is a complex carbohydrate made up of large numbers of glucose units linked together. Its breakdown involves converting it into simpler sugar molecules. The first step in starch conversion is the breakdown of starch into maltose, a disaccharide consisting of two glucose units.
The conversion of starch to maltose is an essential metabolic pathway, especially in plants and humans.
In plants, it allows for the storage and mobilization of energy, while in humans, it initiates the digestion of complex carbohydrates in the diet.
This conversion typically begins in the mouth, where enzymes in saliva start breaking down starch into simpler sugars.
By understanding the starch conversion process, we gain insight into how energy is utilized and stored in biological organisms.

Diastase Enzyme

Diastase is a key enzyme responsible for breaking down starch into maltose. It is a type of amylase enzyme that catalyzes the hydrolysis of starch into smaller carbohydrate units, mainly maltose. Here are some crucial roles and characteristics of diastase:

• Diastase works by cleaving the glycosidic bonds in starch molecules, effectively reducing them down to maltose units.
• It is naturally present in germinating seeds, such as barley, where it helps convert starch reserves into sugar to fuel the growth of the plant embryo.
• In humans, diastase is found in saliva and the pancreas, contributing to the digestion of dietary starch.
• This enzyme operates effectively at a range of pH values, being most active at neutral to slightly acidic pH levels.

Diastase activity is significantly important in various industries like brewing, where it assists in the conversion of starches in grains to fermentable sugars.

Maltose Formation

The transformation of starch into maltose marks a critical step in the biochemical pathways of carbohydrate digestion and energy release.
Maltose formation begins with the action of enzymes like diastase, breaking the linkages in starch molecules.
As the enzymes act, the long chains of glucose in starch are split to produce maltose, which is made up of two glucose units joint by a glycosidic bond. Here's why maltose formation matters:

• Maltose serves as an important intermediate sugar during the digestion of carbohydrates before they are fully converted into glucose.
• This sugar can be easily absorbed by the body after being further broken down by the enzyme maltase into its constituent glucose units.
• Maltose not only provides quick energy but also acts as a building block for other metabolic reactions.

Understanding the formation and role of maltose enriches our knowledge of how nutrients are processed and utilized in living organisms.