What comes from the food you eat that can be important to the proper function of enzymes? lipids
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substrates
products

Large food molecules (for example, proteins, lipids, nucleic acids, and starches) must be broken down into subunits that are small enough to be absorbed by the lining of the alimentary canal. This is accomplished by enzymes through hydrolysis. The many enzymes involved in chemical digestion are summarized in Table 8.

*These enzymes have been activated by other substances.

The Digestive Enzymes (Table 8)

Enzyme CategoryEnzyme NameSourceSubstrateProduct

Salivary EnzymesLingual lipaseLingual glandsTriglyceridesFree fatty acids, and mono- and diglycerides

Salivary EnzymesSalivary amylaseSalivary glandsPolysaccharidesDisaccharides and trisaccharides

Gastric enzymesGastric lipaseChief cellsTriglyceridesFatty acids and monoacylglycerides

Gastric enzymesPepsin*Chief cellsProteinsPeptides

Brush border enzymesα-DextrinaseSmall intestineα-DextrinsGlucose

Brush border enzymesEnteropeptidaseSmall intestineTrypsinogenTrypsin

Brush border enzymesLactaseSmall intestineLactoseGlucose and galactose

Brush border enzymesMaltaseSmall intestineMaltoseGlucose

Brush border enzymesNucleosidases and phosphatasesSmall intestineNucleotidesPhosphates, nitrogenous bases, and pentoses

Brush border enzymesPeptidasesSmall intestine

Aminopeptidase: amino acids at the amino end of peptides

Dipeptidase: dipeptides

Aminopeptidase: amino acids and peptides

Dipeptidase: amino acids

Brush border enzymesSucraseSmall intestineSucroseGlucose and fructose

Explanation:

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