In our bodies, enzymes in our saliva and pancreas hydrolyse polysaccarides like starch and dissacharides (sucrose) to produce glucose that our body needs. How can we achieve this in the lab

Explanation:

The enzymatic digestion of starch by amylase can be performed in the laboratory by several ways. But below there is an example of it

In order to have the best protein performance we have to set the temperature of the reaction to 37 celsius degrees.

The wrong temperature and the pH can unfold the enzymes and make the binding site inefficient.

By the final step the glucose will be produced by the enzymatic digestion of amylase.

It's attached the scheme of the hydrolyzation of a starch strain

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