Amylaaseja

Amylaaseja are enzymes that catalyze the hydrolysis of starch and glycogen into simpler sugars. In many organisms, including humans, these enzymes are produced in the salivary glands, pancreas, and intestinal tract. The primary biological function of amylases is to initiate carbohydrate digestion, thereby providing a source of glucose for energy metabolism.

There are several distinct classes of amylase, categorized primarily by their source and biochemical properties. Salivary amylase, or α-amylase, begins carbohydrate breakdown in the mouth. Pancreatic amylase, also α-amylase, continues this process in the small intestine after bile salts have emulsified dietary fats. β‑amylase, found mainly in plants and certain bacteria, matures starch into maltose units. Enzyme commission numbers specify the catalytic mechanism: EC 3.2.1.1 for α‑amylase and EC 3.2.1.2 for β‑amylase.

Clinical relevance of amylase measurement is evident in the diagnosis of pancreatitis, where elevated serum levels indicate pancreatic injury or inflammation. Anomalous amylase activity also occurs in cystic fibrosis and salivary gland disorders, making it a biomarker in these conditions.

The industrial application of amylases spans the food, textile, and beverage sectors. In baking, amylases modify starches to improve dough extensibility and crumb texture. In brewing, they contribute to wort saccharification, producing fermentable sugars. Textile manufacturing employs amylases to soften fabrics by removing residual starch from the weaving process.

Research continues to explore genetic engineering of amylases to enhance thermostability for high‑temperature industrial processes and to create variants with tailored substrate specificity for specialized biocatalysis.