Saccharification is a term inbiochemistry for denoting anychemical change wherein amonosaccharide molecule remains intact after becoming unbound from another saccharide.[1] For example, when acarbohydrate is broken into its componentsugar molecules byhydrolysis (e.g.,sucrose being broken down intoglucose andfructose).[2]
Enzymes such asamylases (e.g. insaliva) andglycoside hydrolase (e.g. within thebrush border of thesmall intestine) are able to perform exact saccharification throughenzymatic hydrolysis.[3]Throughthermolysis, saccharification can also occur as a transient result, among many other possible effects, duringcaramelization.[4]
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