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  Carbohydrates

Carbohydrates:

The main carbohydrates available in our daily diet are starch, glycogen, sucrose, lactose , maltose and very few concentrations of fructose and pentose.

Digestion in mouth:

Milk and other fluid items such as juices escape digestion in the mouth like they do not reside in the mouth for a longer time period, while starch and glycogen consisting of solid foods are masticated with saliva thoroughly. Saliva consists ptyalin, an α amylase that attacks the α 1-4 linkages resultant in the creation of disaccharide maltose, monosaccharide glucose, and trisaccharide maltotriose. Though, due to steric hindrance caused through the branches, a number of the interior α 1-4 linkages are inaccessible for the enzyme. This results in the creation of a highly branched structure known as limit dextrin.
 
The optimal pH for salivary amylase is pH 6.7. Ptyalin requires chloride ions for their effective action.

Glycogen, Starch →  Glucose, Maltose, Maltotriose, Limit Dextrin

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While food together with ptyalin reaches the stomach, ptyalin is inactivated because of low pH. There are no enzymes to work on carbohydrates in the stomach. No alteration to polysaccharides takes place in the stomach. Dietary sucrose might be hydrolyzed to equimolar quantities of glucose and fructose through the HCl present.

Digestion in duodenum:

While the food bolus arrives at the duodenum, it is mixed along with the pancreatic juice that contains α amylase. The action of it is identical to that of the ptyalin, but it is more powerful because of the following reasons:

(i) It can work on raw starch.
(ii) It can hydrolyze the starch’s interior linkages that were inaccessible for ptyalin.

The optimal pH of pancreatic amylase ranges among the 6.9 – 7.1 and it requires chloride ions for its action.

 

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