Tiberius Posted January 16, 2011 Share Posted January 16, 2011 I was looking over the mechanism of alpha amylase hydrolysis of starch. It seems that a particular pair of glucose monomers are held in place with hydrogen bonds by the amylase enzyme. The molecule bends due to these bonds thus lowering the energy required to cleave the glycosidic bond between them. My question is, what locations on the amylase enzyme and the starch polymer does the hydrogen bonding take place ? I found a representation of what goes on: It shows the starch held in place.... Where are these bonds made to keep the molecule in place ? I know its probably a stupid question because amylase looks like this but it would be interesting to know if the answer is out there.... Thank you. Link to comment Share on other sites More sharing options...
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