Biophysical Chemistry
Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars, primarily maltose and dextrin. This enzyme plays a critical role in carbohydrate digestion, breaking down polysaccharides into simpler sugars, which can then be absorbed by the body. Amylase exists in different forms, mainly salivary amylase and pancreatic amylase, each with distinct functions in the digestive process.
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