Function of maltose in the body
I am writing a paper on maltose 1-epimerase.
I understand that basically maltose is created by breaking down starch by Amylase an enzyme in saliva as one of the steps of digestion. I also know the definition of an epimerase and that this one catalyzes α-maltose β-maltose
What I don't understand - and can't seem to find - is WHY? What purpose does this reaction have in the body; is it actually the process that does something; is one of isomers more productive than the other? Please anyone help me!
And if you have any references that would be amazing. Thank!! Sara
(this is a duplicate of a post on the biochemistry forum - I just want as much input as possible... which at this point would be anything greater than zero!)
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