Saccharification

Saccharification, the conversion into sugar of polysaccharides—starch, cellulose, glycogen, inulin. The saccharification (hydrolysis) reaction in its most general form can be expressed by the equation (C₆H₁₀O₅)_n + nH₂O = nC₆H₁₂O₆. The polysaccharide molecule is depolymerized in this process, passing through the stage of dextrins (see) and further disaccharides, which, upon hydrolysis, convert into monosaccharides: C₁₂H₂₂O₁₁ + H₂O = 2C₆H₁₂O₆ (inversion). Saccharification of starch is accomplished either by the action of acid or by an enzyme of the amylase type. Saccharification of starch has great practical significance in distilling, brewing, baking, and other processes based on the fermentation of sugar formed during saccharification of starch, which itself does not ferment and is converted into sugar by the action of amylase in malt. Regarding saccharification throughout the digestive tract—see Digestion. Cellulose is hydrolyzed by acids to a monosaccharide (grape sugar), but in the digestive tract it is not broken down due to the absence of corresponding enzymes. In the snail's body there is the enzyme cellulase, capable of hydrolyzing cellulose.