Amilazë

Amilazë, also called amylase in English, is a family of enzymes that catalyze the hydrolysis of alpha-1,4-glycosidic bonds in starch and related carbohydrates, producing sugars such as maltose and dextrins. In humans, the most prominent forms are salivary amylase (ptyalin) and pancreatic amylase, produced by the salivary glands and pancreas and active in digestion.

The enzymes act on starch, amylose, and amylopectin, breaking them into smaller carbohydrates. They do not cleave beta-linkages found in cellulose. Pancreatic amylase requires chloride ions for full catalytic activity, and the optimal pH differs: salivary amylase functions in the neutral mouth, while pancreatic amylase operates in the slightly alkaline environment of the small intestine. Temperature optimum is around human body temperature.

Distribution and genetics vary among species. In humans, copy number variation of the AMY1 gene influences salivary amylase production, while AMY2 encodes pancreatic amylase. Amylase activity is also found in a wide range of organisms, including plants, insects, and microbes, each with distinct properties suited to their physiology.

Clinical and industrial relevance are broad. Clinically, serum amylase levels help in diagnosing acute pancreatitis and other conditions affecting the digestive system; saliva amylase can be used in select diagnostic contexts. Industrially, amylases are employed to saccharify starch in food and beverage production, in brewing, and in laundry detergents, often favoring thermostability or salt tolerance for processing conditions.