- Created by: Gemma
- Created on: 23-03-12 10:40
a slimy protein substance which lubricates food making it easier to swallow.
An enzyme which initiates the break down of starch into maltose
an enzyme which breaks down protein into smaller molecules called polypeptides
Activates pepsin and kills bacteria
an enzyme with coagulates milk protein. Important mainly in babies.
Small Intestine Enzymes
Enzymes in the pancreatic juice produced in the pancreas
Trypsin and Chymotrypsin:
Enzymes which continue the digestion of protein
An enzyme which breaks down starch into maltose. More effectiva than silavary amylase
An enzyme which hydrolyses lipids (fats and oils) into fatty acids and glycerol.
Small Intestine Enzymes Continued
Enzyme in bile which is a yellow-brown fluid produced in the liver and stored in the gall bladder.
Completes the breakdown of proteins by splitting polypeptides into the constituent amino acids.
Large Intestine Enzymes
Nutrients are absorped from the stomach. Non fatty nutrients like monosacchrides, amino acids, water soluble vitamins and mineral salts are absorbed directly into the blood system.
Fatty Nutrients such as fatty acid and fat soluble vitamins pass into the lymph vessels and enter the blood stream at veins in the base of the neck
Carbohydrases break down carbohydrates
Lipases break down lipids (fats and oils)
Proteases break down proteins
Oxidases bring about oxidation reactions