ANATOMY

Detailed explanation-1: -Amylase is a digestive enzyme that acts on starch in food, breaking it down into smaller carbohydrate molecules. Once food along with salivary amylase enters the stomach, action of hydrolytic enzymes lead to amylase deactivation.

Detailed explanation-2: -Amylases are generally referred to as a class of enzymes that catalyzes the hydrolysis of starch into glucose and maltose.

Detailed explanation-3: -Amylases digest starch into smaller molecules, ultimately yielding maltose, which in turn is cleaved into two glucose molecules by maltase. Starch comprises a significant portion of the typical human diet for most nationalities.

Detailed explanation-4: -Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules into polymers composed of glucose units. Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries.

Detailed explanation-5: -Starch is cleaved by the Salivary Amylase enzyme. Amylase first digest starch into maltose, which in turn cleave maltose into two glucose molecule by another enzyme known as Maltase. Hence, the enzyme that breaks down starch are Salivary Amylase, Pancreatic amylase, and Maltase.