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

1. Salivary amylase begins the carbohydrate digestion process in the mouth.
2. Pancreatic amylase continues carbohydrate digestion in the small intestine.
3. Amylase activity can be measured to diagnose certain medical conditions, such as pancreatitis.
4. Optimal pH for salivary amylase activity is around 6.7-7.0, while pancreatic amylase functions best at a slightly more alkaline pH.
5. Inhibited or deficient amylase production can lead to malabsorption issues and digestive discomfort.

Review Questions

• What is the primary function of amylase in digestion?
• Where are the two main sites of amylase production in the body?
• How does pH affect the activity of salivary and pancreatic amylase?

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.

Maltose: A disaccharide sugar produced from starch by the action of amylase, consisting of two glucose molecules.