Amylase

Amylase, sometimes referred to as Amylase, is one of the enzymes that are able to break down complex sugars, such as starch, into simple sugars. It is found primarily in the human pancreas and saliva, but is also found in many species of plants and microorganisms. This enzyme is vital for the digestion of carbohydrates in the human body as it breaks down long chains of carbohydrates into shorter ones, allowing them to be further processed and absorbed.

Due to its unique properties, amylase is also used in industry. In the food industry, it is involved in the production of syrups, beer, bread and other baked goods. In bread making, it aids in the fermentation of dough, where it breaks down starch into simple sugars that are then used by yeast. In brewing, amylase is a key enzyme in the malting process, where it breaks down starch from malt into simple sugars that are then converted into alcohol. In medicine, amylase is used to diagnose pancreatic disorders. It is also a component of some detergents, where it helps to remove starch stains. In the textile industry, amylase is used to process cotton and remove excess starch.