File:Salivary_alpha-amylase_1SMD.png · Wikimedia Commons · See Wikimedia Commons
amylase
Sign in to saveAn amylase () is an enzyme that catalyses the hydrolysis of starch (Latin '''') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the
Amylase is an enzyme found in human saliva and the pancreas that breaks down starch from foods like rice and potatoes into sugars. This enzyme starts the digestive process in your mouth, which is why starchy foods can begin to taste slightly sweet as you chew them.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Enzyme.Name
- Alpha-amylase
- Enzyme.EC_number
- 3.2.1.1
- Enzyme.CAS_number
- 9000-90-2
- Enzyme.GO_code
- GO:0004556
- Enzyme.image
- 2xfr b amylase.png
- Enzyme.caption
- Structure of barley beta-amylase. PDB
via Wikipedia infobox
Research
48,435 papers- Amylase.ReviewEmergency medicine clinics of North America · 1986Garrison R
- Amylase, isoamylase and macroamylase.ReviewDigestion · 1975Goldberg DM, Spooner RJDOI: 10.1159/000197696
- Amylase--its clinical significance: a review of the literature.ReviewMedicine · 1976Salt WB 2nd, Schenker SDOI: 10.1097/00005792-197607000-00001
- Clinical applications of amylase: Novel perspectives.ReviewSurgery · 2016Azzopardi E, Lloyd C, Teixeira SR et al.DOI: 10.1016/j.surg.2016.01.005
- Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency.ReviewFood chemistry · 2024Abedi E, Kaveh S, Mohammad Bagher Hashemi SDOI: 10.1016/j.foodchem.2023.137903
- Amylase in the lung.Cancer · 1977Otsuki M, Yuu H, Maeda M et al.DOI: 10.1002/1097-0142(197704)39:4<1656::aid-cncr2820390440>3.0.co;2-8
- A brief overview on the application and sources of α-amylase and expression hosts properties in order to production of recombinant α-amylase.ReviewBiotechnology and applied biochemistry · 2022Movahedpour A, Asadi M, Khatami SH et al.DOI: 10.1002/bab.2140
- [Amylase].La Presse medicale · 1969Dauchy F
via PubMed
Wikidata facts
- Image
- Salivary alpha-amylase 1SMD.png
Show 4 more facts
- time of discovery or invention
- 1814-00-00
- EC enzyme number
- 3.2.1.-
- Commons category
- Amylases
via Wikidata · CC0
~12 min read
Article
16 sectionsContents
- Classification
- α-Amylase
- β-Amylase
- γ-Amylase{{anchor|Flatulence}}
- Uses
- Fermentation
- Flour additive
- Molecular biology
- Medical uses
- Scientific uses
- Other uses
- Hyperamylasemia
- History
- Evolution{{anchor|human evolution}}
- Salivary amylase
- References
An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin '') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds.
==Classification==