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The digestion of starch is a complex process that happens in several parts of the body, starting in the mouth and ending in the gut:
Oral processing
Salivation and mastication break down food into particles. Salivary amylase breaks down some starch in the mouth, changing its texture from gelatinous to semiliquid.
Gastric processing
The stomach mixes food with gastric juices that contain acid, pepsin, lipase, and salts.
Small intestinal digestion
The small intestine is the main site for starch digestion and absorption. Pancreatic amylase breaks down starch into maltose, maltotriose, and branched alpha-dextrins.
Large intestinal fermentation
The large intestine contains a large community of microbes.
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What are the end products of starch digestion?
How are the glucose molecules from starch digestion absorbed in the small intestine?
What role do maltase, sucrase, and lactase play in the final stages of starch digestion?
How does the structure of starch (amylose and amylopectin) affect its digestion?
What factors can influence the efficiency of starch digestion in the human body?
How do pancreatic amylase and brush border enzymes work together to digest starch?