Question

The source of an enzyme is malt and that enzyme converts X into Y. X and Y respectively are

• A. Starch, maltose
• B. Maltose, glucose
• C. Proteins, peptides
• D. Glucose, fructose

Hint:

Remember the sequence of carbohydrate digestion: complex polysaccharides like Starch are broken down by amylase/diastase into disaccharides like Maltose, which are then broken down by enzymes like maltase into monosaccharides like Glucose. Malt is the primary source of diastase.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
This question is about enzymes and their specific actions in biochemical reactions, particularly related to carbohydrates. Malt, which is germinated barley, is a rich source of enzymes used in brewing and other processes.
Step 2: Analyzing the Enzymes in Malt:
Malt contains several enzymes, but the most prominent ones involved in carbohydrate breakdown are:
1. Diastase (Amylase): This is a class of enzymes that catalyze the hydrolysis of starch into smaller sugar molecules. Specifically, diastase breaks down starch (a complex polysaccharide) into maltose (a disaccharide).
2. Maltase: This enzyme catalyzes the hydrolysis of the disaccharide maltose into two molecules of the monosaccharide glucose.
Step 3: Evaluating the Options:
The question states that an enzyme from malt converts X into Y.
- (A) Starch, maltose: The enzyme diastase, found in malt, converts starch (X) into maltose (Y). This is a correct and very well-known biochemical process.
- (B) Maltose, glucose: The enzyme maltase, also found in malt, converts maltose (X) into glucose (Y). This is also a correct process.
- (C) Proteins, peptides: This conversion is done by protease enzymes, which are not the primary enzymes for which malt is known in this context.
- (D) Glucose, fructose: This is an isomerization reaction catalyzed by an isomerase enzyme.
Step 4: Choosing the Best Answer:
Both (A) and (B) describe reactions catalyzed by enzymes found in malt. However, the term "malt" in biochemistry and industry is most famously associated with the initial breakdown of starch reserves in the grain. The primary enzyme responsible for this is diastase (amylase). Therefore, the conversion of starch to maltose is the most characteristic and fundamental enzymatic reaction associated with malt. The question asks for "an enzyme," and diastase converting starch to maltose is the most fitting answer.
Final Answer: The most appropriate answer describing the action of an enzyme from malt is the conversion of Starch to Maltose. Therefore, option (A) is correct.