amylase

(noun)

Any of a class of digestive enzymes, present in saliva, that break down complex carbohydrates such as starch into simpler sugars such as glucose.

Related Terms

Examples of amylase in the following topics:

  • Mechanisms of Chemical Digestion

    • Because amylase turns some of potato or rice starch into sugar, these foods taste slightly sweet.
    • Both the parotid and pancreatic amylases hydrolyse the 1:4 link, but not the terminal 1:4 links or the 1:6 links.
    • Both the parotid and pancreatic amylases hydrolyse the 1:4 link, but not the terminal 1:4 links or the 1:6 links.

  • Pancreatic Juice

    • Pancreatic juice is a liquid secreted by the pancreas, which contains a variety of enzymes including trypsinogen, chymotrypsinogen, elastase, carboxypeptidase, pancreatic lipase, nucleases, and amylase.

  • Chemical Digestion of Carbohydrates, Proteins, Lipids, and Nucleic Acids

    • During digestion, bonds between glucose molecules are broken by salivary and pancreatic amylase, resulting in progressively smaller chains of glucose.

  • Digestive Processes of the Small Intestine

    • Pancreatic amylase breaks down some carbohydrates (notably starch) into oligosaccharides.

  • Associated Organs

    • The cells are filled with secretory granules containing the inactivated digestive enzymes, mainly trypsinogen, chymotrypsinogen, pancreatic lipase, and amylase, that are secreted into the lumen of the acini.

  • Digestion in the Mouth, Pharynx, and Esophagus

    • These include salivary amylase, which aids in the chemical breakdown of polysaccharides such as starch into disaccharides such as maltose; and lingual lipase, which hydrolyzes long-chain triglycerides into partial glycerides and free fatty acids.

  • Mumps

    • As with any inflammation of the salivary glands, the level of amylase in the blood is often elevated.

  • Absorption of Monosaccharides, Amino Acids, Dipeptides, Tripeptides, Lipids, Electrolytes, Vitamins, and Water

    • Pancreatic amylase breaks down some carbohydrates (notably starch) into oligosaccharides.

  • Tissues and Aging

    • Taste could also be affected by the loss of salivary gland secretions, notably amylase.

  • Mouth

    • The fluid of saliva also contains several enzymes, notably lysozyme - an antibacterial agent - and amylase, which catalyzes large starch molecules into simpler sugars via hydrolysis.