Amylase
Definition
Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars. It is produced primarily in the salivary glands and the pancreas.
5 Must Know Facts For Your Next Test
- Amylase starts the process of digestion in the mouth by breaking down starch into maltose.
- There are two main types of amylase: salivary amylase and pancreatic amylase.
- Optimal functioning of amylase occurs at a specific pH level, with salivary amylase working best around pH 7.
- A deficiency or excess of amylase can be indicative of various health conditions, including pancreatitis and other digestive disorders.
- Amylase activity can be measured through blood tests to diagnose certain diseases.
Review Questions
- What role does amylase play in the digestive system?
- Where is amylase primarily produced in the body?
- How can abnormal levels of amylase affect human health?
"Amylase" appears in:
Subjects (2)
Related terms
Lipase: an enzyme that breaks down fats into fatty acids and glycerol.
Protease: an enzyme that breaks down proteins into smaller peptides or amino acids.
Pancreas: a glandular organ that produces enzymes like amylase, lipase, and proteases to aid in digestion.
