Saccharification

Saccharification is a term which may denote any chemical change wherein a monosaccharide molecule remains intact after becoming unbound to another saccharide that it was attached to. [1] Amylases (e.g. in saliva) and brush border enzymes (within the small intestine) are able to perform exact saccharification through enzymatic hydrolysis. [2] Through thermolysis, saccharification can also occur as a transient result, amongst many other possible effects, during caramelization. [3]

See also

References
  1. "Definition of SACCHARIFICATION". www.merriam-webster.com.
  2. Bowen, Richard. "Small Intestinal Brush Border Enzymes". VIVO Pathophysiology. Retrieved 30 November 2019.
  3. Woo, K. S.; Kim, H. Y.; Hwang, I. G.; Lee, S. H.; Jeong, H. S. (2015). "Characteristics of the Thermal Degradation of Glucose and Maltose Solutions". Prev Nutr Food Sci. 20 (2): 102–9. doi:10.3746/pnf.2015.20.2.102. PMC 4500512. PMID 26175997.
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