α-Glucosidases

Enzymes that hydrolyse terminal 1,4-α-glucosidic linkages, releasing glucose from the non-reducing ends of starch fragments, maltose, and related oligosaccharides. They complete starch digestion in the human gut, working after α-amylase has cut the chains internally, and the same action is exploited in glucose-syrup manufacture, where glucoamylase, a type of α-glucosidase, converts liquefied starch fully to glucose. In baking they boost fermentable sugars for yeast, and in brewing they shape wort fermentability. Inhibitors of intestinal α-glucosidases are used as diabetes drugs, slowing carbohydrate digestion. They are essential tools wherever starch must be completely converted to glucose, from food processing to bioethanol production.