Amylase (definition)

From WikiLectures

Amylase is an enzyme that breaks down starch into maltose, maltotriose and α-dextrin. The enzyme is produced by acinar cells of either serous salivary glands (salivary amylase) or exocrine pancreas (pancreatic amylase). There are three forms of amylase - alpha, beta and gamma. Alpha-amylase is present in human digestive juices, the enzymatic activity of which is conditioned by the presence of Ca2 +. Salivary alpha-amylase is also referred to as ptyalin.

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