amilasa

Amilasa, or amylase, is an enzyme that catalyzes the hydrolysis of starch and related carbohydrates into smaller sugars such as maltose and dextrins. It is a member of the glycoside hydrolase family and is found in many organisms, including humans, plants, and microorganisms. In humans, the major forms are salivary amylase, produced by the salivary glands, and pancreatic amylase, produced by the pancreas and released into the small intestine.

Amylases are typically described as endoenzymes that act on internal alpha-1,4-glycosidic bonds within starch, rapidly reducing large polysaccharide molecules into shorter chains and disaccharides. They do not cleave the alpha-1,6 bonds found at starch branch points; other enzymes handle those linkages. In humans, salivary amylase (ptyalin) begins starch digestion in the mouth, while pancreatic amylase continues this process in the small intestine. Plant and microbial amylases contribute to starch metabolism in those organisms and are widely exploited in industry.

Clinical and industrial relevance: In medicine, measuring amylase activity in blood can aid in diagnosing pancreatic or salivary gland disorders; elevated serum amylase is commonly associated with acute pancreatitis, mumps, and other conditions. In industry, amylases are used to break down starch during bread making, brewing, and other food processing, as well as in laundry detergents and various biotechnological applications. Thermostable amylases from microorganisms are especially valued for industrial processes conducted at higher temperatures.

Historically, the term derives from amylum, the Latin word for starch. Amylase was among the first enzymes to be studied and characterized, with early work dating to the 19th century.