Which definition best describes the catalytic activity of amylase?

The catalytic activity of amylase specifically involves the breakdown of starch, glycogen, and other polyglucans through the hydrolysis of α 1-4 glycosidic linkages. This enzyme is particularly adept at targeting these types of bonds found in carbohydrates, allowing it to efficiently cleave larger polysaccharides into shorter chains or disaccharides like maltose.

While the correct definition emphasizes the hydrolysis of second α 1-4 glycosidic linkages, it is important to note that amylase does not completely break down all polyglucans into glucose, which is why the second option is not an accurate representation of its function. Rather, amylase catalyzes the stepwise degradation rather than full hydrolysis to produce only glucose.

The third option inaccurately describes the mechanism of action. Amylase does not oxidatively degrade polysaccharides but rather hydrolyzes them, meaning it involves the addition of water to break the glycosidic bonds.

Lastly, while the fourth option mentions the splitting of polysaccharides by the addition of water, it lacks a specific reference to the α 1-4 linkage that amylase targets. This makes it less precise since it might incorrectly