Amylase is an enzyme that breaks down starch into smaller sugars such as maltose. In the mouth, salivary amylase breaks down amylose and amylopectin into smaller chains of glucose, called dextrins and maltose.

When you chew carbohydrate-rich foods, carbohydrase enzymes, such as amylase in your saliva, break down starch into sugar to give us the energy we need.

Hydrolysis is the process of splitting a compound using water. Amylase is also produced in the pancreas, where dietary starch is further broken down into simple sugars.

Amylase breaks down long-chain saccharides by acting at random locations along the starch chain. Ultimately yielding either maltotriose and maltose from amylose or maltose, glucose and limit dextrin from amylopectin.

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- https://www.studysmarter.co.uk/explanations/combined-science/synergy/amylase/
- https://www.bbc.co.uk/bitesize/topics/zf339j6/articles/zs9dkty
- https://en.wikipedia.org/wiki/Amylase

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