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The secret transformation of starch: Why does food taste sweeter in your mouth?
When we eat rice or potatoes, the food in our mouths quietly exhibits different flavors, especially sweetness. Behind this transformation is a complex operation of biochemical processes involving an enzyme called amylase.
Amylase is an enzyme that catalyzes the hydrolysis of starch. Its main function is to convert starch into sugars. In human saliva, amylase begins the chemical digestion process. When we chew foods that are high in starch but low in sugar, such as rice and potatoes, amylase breaks down the starch into sugar, giving the food a hint of sweetness.
This transformation is not limited to the taste on the tip of the tongue. In fact, the breakdown of starch is essential for the body to obtain energy.
Types of amylase
Amylase is mainly divided into three types: α-amylase, β-amylase and γ-amylase.
α-Amylase
Alpha-amylase is the primary digestive enzyme in animals and is most active at an optimal pH of 6.7 to 7.0. It hydrolyzes at random positions in the starch chain, ultimately forming maltotriose and maltose. This enzyme is widely found in human saliva and pancreas and is also found in plants and bacteria.
β-Amylase
Different from α-amylase, β-amylase works from the non-reducing end and hydrolyzes two glucose units (i.e. maltose) at a time. During fruit ripening, beta-amylase converts starch into maltose, which is the source of the sweetness of ripe fruit.
γ-Amylase
γ-Amylase can cleave α(1-6) glycosidic bonds and hydrolyze the non-reducing ends of starch and glycogen, ultimately releasing glucose.
Applications of amylase
Amylase plays a key role in brewing beer and making bread. Through the "flooding" process, the starch in the malt is converted into sugars, which are further fermented by yeast into alcohol.
In modern baking, amylase is often used as a flour additive to help break down starch to improve fruity flavor and leavening effects.
The evolution of amylase
From an evolutionary perspective, many mammals have experienced significant expansions in the copy number of the amylase gene. This redirects pancreatic alpha-amylase to the salivary glands, allowing the animal to taste starch and digest it more efficiently. This change was most evident in humans and some other mammals after the Agricultural Revolution.
The relationship between amylase and health
In addition to its role in digestion, measurement of amylase in serum can serve as a tool in medical diagnosis. When its concentration is abnormal, it may indicate acute pancreatitis or other medical conditions.
It is worth noting that excess amylase may cause some work-related health problems. Data shows that between five and nine percent of bakers have an allergic reaction to amylase.
Such a situation makes us wonder how the starch in the diet and the reaction to amylase will affect our health and quality of life?
