Amylase

Definition

Amylase is the enzyme that degrades starch into maltose and then into glucose. It is secreted by salivary glands (salivary α-amylase) and the pancreas (pancreatic α-amylase).

How it works

Salivary amylase starts starch digestion in the mouth (hence the sweet taste of bread chewed long). It is inactivated by gastric acid. Pancreatic amylase takes over in the duodenum and completes the breakdown. This is why good mastication facilitates the digestion of starchy foods.

Role

First step in the digestion of complex carbohydrates, from the mouth to the duodenum.

Examples

• Long chewed bread → sweet taste (active salivary amylase)
• Pancreatitis → malabsorption of carbohydrates

Recommendations

Good mastication of starchy foods optimizes the action of salivary amylase.

Key takeaway

Carbohydrate digestion begins in the mouth — mastication is the first digestive step.

Related terms