Maltose
Amylase hydrolyses starch into maltose.
Amylase helps the break down of starch into sugars (disaccharides). Amylase itself is not broken down. It is an enzyme and it doesn't enter into the reaction in any way. The disaccharide that is formed is sucrose, maltose or lactose.
Starch is the polysaccharide which is broken down into glucose by the body in a series of stages. Amylase digests starch into maltose (a disaccharide). Maltase is the enzyme which breaks maltose into glucose.
Amylase breaks down starch molecules into sugar. It is produced in the salivary glands, the pancreas and the small intestine.
You might be referring to salivary amylase. Maltase is an enzyme produced by duodenum that breaks down the sugar maltose into glucose. Salivary amylase is an enzyme located in your saliva (there is also pancreatic amylase found in the pancreas). This enzyme breaks down carbohydrates (more specifically starch) which then can be absorbed in the small intestine.
Amylase hydrolyses starch into maltose.
Amylase breaks starch (a polysaccharide - complex carbohydrate) down into maltose (a disaccharide - simpler sugar).
Amylase helps the break down of starch into sugars (disaccharides). Amylase itself is not broken down. It is an enzyme and it doesn't enter into the reaction in any way. The disaccharide that is formed is sucrose, maltose or lactose.
Starch is the polysaccharide which is broken down into glucose by the body in a series of stages. Amylase digests starch into maltose (a disaccharide). Maltase is the enzyme which breaks maltose into glucose.
Amylase breaks down starch molecules into sugar. It is produced in the salivary glands, the pancreas and the small intestine.
Salivary amylase, which breaks down cooked starch into maltose
Amylase is produced in the salivary glands and it hydrolyses (breaks down with the addition of water) starch into maltose.
There are three different types of amylase. They all break down starches into sugars. Alpha-amylase is the most common and produces maltotriose and maltose, or maltose, glucose, and limit dextrin.
amylase breaks starch down and releases maltose from which maltase breaks it up into two glucose molecules
Amylase breaks down starch, and therefore the product of digestion is maltose.
You might be referring to salivary amylase. Maltase is an enzyme produced by duodenum that breaks down the sugar maltose into glucose. Salivary amylase is an enzyme located in your saliva (there is also pancreatic amylase found in the pancreas). This enzyme breaks down carbohydrates (more specifically starch) which then can be absorbed in the small intestine.
The Substrate for amylase are starch (amylose and Amylopectin), glycogen, and various Oligosaccharides and the subunit is maltose.