Amylase is an enzyme that catalyzes the hydrolysis of starch and glycogen into simpler sugars such as maltose and glucose. It is produced by various organisms, including humans, and plays a crucial role in the digestive process, as well as in other physiological functions.
In humans, amylase is primarily produced in the pancreas and salivary glands. Salivary amylase, also known as ptyalin, begins the process of starch digestion in the mouth by breaking down long-chain carbohydrates into smaller polysaccharides and maltose. Pancreatic amylase continues this process in the small intestine, further breaking down the carbohydrates into maltose and glucose, which can then be absorbed by the body.
Amylase enzymes are also widely used in various industrial processes, such as in the production of ethanol from starch in the fermentation industry, in the production of sugar syrups from starch in the food industry, and in laundry detergents to remove starch-based stains.