Enzymes that hydrolyse starch. a-Amylase (dextrinogenic amylase or diastase) acts to produce small dextrin fragments from starch, while (3-amylase (maltogenic amylase) liberates maltose, some free glucose, and isomaltose from the branch points in amylopectin. Salivary and pancreatic amylases are a-amylases.
An enzyme that hydrolizes starch and glycogen to maltose; Ptyalin.
An enzyme that catalyses the hydrolysis of starch into sugars.
An enzyme which converts starch into maltose.
An enzyme that catalyzes the cleavage of glucose molecules from amylose (starch).
Enzyme that catalyzes part of the reactions by which starch is broken down into simpler carbohydrates. It is present in saliva, pancreatic juices, certain microorganisms, and certain foods.
An enzyme that breaks starch down into smaller carbohydrates; found in starch and pancreatic juice.
An enzyme secreted by the pancreas that is elevated in diseases of the pancreas or salivary glands, kidney problems, and drug ingestion.
An enzyme that occurs in saliva and pancreatic juice and aids the digestion of starch, which it breaks down into glucose, maltose, and dextrins. Amylase will also hydrolyze glycogen to yield glucose, maltose, and dextrins.
A class of enzymes that split or hydrolyze starch. Those found in animals are called alpha-amylases; those in plants, beta-amylases. Serum levels of amylase become elevated in mumps, pancreatitis, and intraperitoneal organ rupture, among other diseases and conditions.
During the process of digestion, there exists an enzyme that possesses the capability to break down starch.
Within the realm of digestion, a remarkable enzyme takes center stage, predominantly synthesized by both the pancreas and salivary glands. This enzyme, known as amylase, plays a pivotal role in breaking down complex carbohydrates into simpler forms for efficient absorption and utilization by the body.
Amylase is an enzyme present in both saliva and pancreatic secretions. Its role is to aid in the digestion of dietary starch by breaking it down into smaller elements, including the sugars glucose and maltose.