Enzyme tip for better starch digestion

Some food enzymes work better in combination with other enzymes. For example, amylase is an enzyme associated with the breakdown of amylose, or starch, as known by most. However, for optimal breakdown of starch, amylase should be accompanied by another enzyme, glucoamylase. A molecule of starch is large and complex. Think of it as a tree with many branches. Amylase can work on the branches beginning at the tip of the branch and working towards the fork of the branch. But amylase can't continue past the "fork" of the branch. It becomes blocked. The reason is that the type of glycoside bond for the "fork" is different from the bonds in the "branch". Glucoamylase, however, does break the bond of the "fork" but can't work on the bonds in the branch. Once glucoamylase breaks the fork bond, amylase resumes its work on the remainder of the branches. Remember: Always look for both amylase AND glucoamylase on the label of an enzyme product if you wish to improve the digestion of starches. For products with both these enzymes, try Zyme PrimeZyCarb or TriEnza.