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During the process of digestion, the proteins present in food materials are hydrolysed to amino acids. The two enzymes involved in the process:
Proteins $\xrightarrow{\text{Enzyme (A)}}$ Polypeptides $\xrightarrow{\text{Enzyme (B)}}$ Amino acids,
are respectively -
Proteins $\xrightarrow{\text{Enzyme (A)}}$ Polypeptides $\xrightarrow{\text{Enzyme (B)}}$ Amino acids,
are respectively -
A
Amylase and Maltase
B
Diastase and Lipase
C
Pepsin and Trypsin
D
Invertase and Zymase
Detailed Solution
Proteins are polymers of amino acids joined by peptide bonds; enzymes that hydrolyse peptide bonds are called proteolytic enzymes.
Pepsin, present in the gastric juice of the stomach, hydrolyses proteins into smaller polypeptides (proteoses and peptones).
Trypsin, present in the pancreatic juice, acts in the small intestine and breaks the polypeptides down further, finally giving amino acids.
Amylase and diastase act on starch, and maltase acts on maltose.
Lipase acts on fats.
Invertase hydrolyses sucrose, and zymase converts glucose into ethanol.
So enzyme (A) is pepsin and enzyme (B) is trypsin.
Pepsin, present in the gastric juice of the stomach, hydrolyses proteins into smaller polypeptides (proteoses and peptones).
Trypsin, present in the pancreatic juice, acts in the small intestine and breaks the polypeptides down further, finally giving amino acids.
Amylase and diastase act on starch, and maltase acts on maltose.
Lipase acts on fats.
Invertase hydrolyses sucrose, and zymase converts glucose into ethanol.
So enzyme (A) is pepsin and enzyme (B) is trypsin.