Saccharification is a term in biochemistry for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide.^[1] For example, when a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose).^[2]

Enzymes such as amylases (e.g. in saliva) and glycoside hydrolase (e.g. within the brush border of the small intestine) are able to perform exact saccharification through enzymatic hydrolysis.^[3] Through thermolysis, saccharification can also occur as a transient result, among many other possible effects, during caramelization. ^[4]

See also

• Glycosidic bond
• Glycoside hydrolase
• Gelation

References

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