Starch is converted into maltose with the help of a catatyst named:

The correct answer is Option (2) → Diastase.

Let us delve deeper into the conversion of starch into maltose and the role of diastase and other enzymes in this process.

Starch:

Starch is a polysaccharide composed of long chains of glucose units linked together primarily by α-1,4-glycosidic bonds. It exists in two forms:

Amylose: A linear polymer made up of glucose units.

Amylopectin: A branched polymer that also consists of glucose but has additional α-1,6-glycosidic bonds at branch points.

Hydrolysis of Starch

The hydrolysis of starch involves breaking down these long chains into shorter segments and eventually into disaccharides like maltose. This reaction requires the presence of specific enzymes

Role of Diastase

Diastase is an enzyme complex, primarily consisting of amylases, that catalyzes the breakdown of starch into maltose and dextrins.

\(alpha \)-amylase: Acts on the α-1,4-glycosidic bonds throughout the starch chain, producing smaller polysaccharides and maltose.

\(beta \)-amylase: Cleaves the α-1,4-glycosidic bonds from the non-reducing ends of the amylose and amylopectin chains, directly producing maltose.

Enzymatic Action

The hydrolysis reaction can be summarized as follows:

The process occurs in several steps:

Gelatinization: Heating starch in water causes it to swell and break apart.

Enzymatic Hydrolysis: Diastase enzymes act on the gelatinized starch, breaking the glycosidic bonds.

Formation of Maltose: The end products include maltose (C₁₂H₂₂O₁₁) and smaller oligosaccharides

Other Enzymes and Their Roles

Invertase: This enzyme catalyzes the hydrolysis of sucrose into glucose and fructose but does not interact with starch.

Maltase: While it does break down maltose into glucose, it does not convert starch into maltose. Its function is downstream of the starch hydrolysis.

Zymase: This complex is involved in alcoholic fermentation, converting sugars to ethanol and carbon dioxide. It is more relevant in the context of yeast metabolism rather than starch hydrolysis.

Applications

The process of converting starch into maltose is critical in various industries, particularly in brewing and baking. In brewing, maltose serves as a fermentable sugar for yeast, while in baking, it contributes to the sweetness and browning of products.

Conclusion

In summary, diastase is crucial for the enzymatic breakdown of starch into maltose through the action of its constituent enzymes, primarily alpha-amylase and beta-amylase. Understanding this process is fundamental in biochemistry and various industrial applications, especially in food production.