Amylase
Amylase (other - Greek – starch) the general name of enzymes of a class of hydrolases which catalyze conversion, a glycogen both related oligo-and polysaccharides, proceeding by splitting of glycosidic linkages between carbon atoms (first and fourth).
Allocate:
- α-amylase (KF 3.2.1.1-classification number (code) of enzyme on the international hierarchical classification; 1,4-α-D-глюкан-глюканогидролаза; synonym: a glycogenase) – enzyme from group of amylase. Catalyzes splitting of polysaccharides in a human body to low-molecular carbohydrates; definition of activity of α-amylase in urine and blood serum is used in diagnosis of diseases of a pancreas, liver, kidneys, sialadens;
- β-amylase (KF 3.2.1.2 – classification number (code) of enzyme on the international hierarchical classification; 1,4-α-D-глюкан-мальтогидролаза) – the enzyme of group of amylase which is present at bacteria, plants and mushrooms, but absent at animals. Chips off the maltose remains from the ends of polisakharidny chains with formation of a maltose; it is applied in clinical trials at diagnosis of glycogenoses;
- γ-amylase (KF 3.2.1.3 – classification number (code) of enzyme on the international hierarchical classification; глюкан-1,4-α-глюкозидаза; synonyms: an amiloglyukozidaza, экзо-1,4-α-глюкозадаза, lizosomalny α-glucosidase, glucoamylase, 1,4-α-D-гликан-глюкогидролаза) – enzyme from group of amylase; leads to formation of glucose, chipping off the last α-1,4-glikozidny communication; is important in intracellular exchange of a glycogen.
According to opinion of many scientists, vitamin complexes are almost useless for the person.
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