Role of caffeine and alcohol in the formation of glucose from starch-α-Amylase reaction: Application of a two-step model

Arshad Khan


α-Amylase is an enzyme present in our saliva and pancreatic secretion and helps in the digestion of starch by breaking it down into sugar molecules. The sugar molecules then go into our blood stream and provide energy. In last few years my co-workers and I worked on the role of caffeine as well as alcohol on this sugar forming reaction by the enzyme. While caffeine inactivates the enzyme reducing the formation of sugar, alcohol works just in the reverse manner. Alcohol resists the thermal inactivation of the enzyme, and hence, can provide an increased amount of sugar in the blood stream relative to caffeine in the solution. A two-step inactivation mechanism developed by us has been applied to explain these results.


Starch-amylase reaction, effect of caffeine, effect of ethanol, glucose formation, amylase inactivation

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