Starch undergoes degradation due to enzymatic hydrolysis.give the different step involved in this mechanism.?

Answer 1

SORRY to many long words to understand your question!

Answer 2

Try looking up amylase. Amylase hydrolyses the a-1-4 glycosidic bonds in starch (some forms also cleave the 1-6 glycosidic bond). Starch is eventually broken down into monosaccharides (mainly dextrin, maltose and glucose) by the different amylases.

Answer 3

This is the process used in mashing malt during the beer brewing process. A group of enzymes called amylases catalyse the hydrolysis of =C-O-C= links between sugar units in the starch (to =C-OH and HO-C= which is effectively the addition of a water molecule) which causes the breakdown of the starch polysaccharide to shorter saccaride chains: oligosaccahrides (or dextrins), trisaccharides (e.g. maltotriose) and disaccharides (e.g. maltose) etc. as well as single sugar molecules (monosaccharides, e.g. glucose).
In brewing, it is part of the skill of the brewer to ensure that the mashing is performed such that all of the starch is broken down and the distribution of resulting saccharides provides the desired characteristics in the final beer.