Amylase

Amylase ({{EC number|3.2.1.1}}) is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units.

Related Topics:
Digestive - Enzyme - Saccharidase - Polysaccharide - Pancreatic juice - Saliva - Starch

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Amylase is also synthesized in the fruit of many plants during ripening, causing them to become sweeter, and also during the germination of cereal grains. Grain amylase is key to the production of malt.

Related Topics:
Fruit - Plant - Ripening - Sweet - Germination - Cereal - Malt

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