Sucrase is the enzyme (called a disaccharidase) that digests sucrose, the major disaccharide in table sugar.
The enzyme is specific to the sugar; for example, maltase hydrolyzes maltose. Usually the enzyme is the name of its substrate with the suffix -ase.
Amylase is the enzyme that digests starch.
the enzyme sucrase
what enzyme digests vegetable oil
The enzyme that digests starts is known as amylase. Carbohydrate enzymes are also known for the breakdown of starts into sugar.
A protease is an enzyme that digests protein. These enzymes are also known as peptidases.
The name of the type of enzyme that digests stains containing fats is Lipase.
trypsin
Protease
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.
Protease
In the mouth, there is the enzyme called salivary amylase, which digests carbohydrates into sugars, such as glucose. When this enzyme mixes with the carbohydrate in phlegm, they are digested into sugars, hence tasting sweet in the mouth. In addition, there may already be sugars in the phlegm.
The enzyme that breaks down fat is lipase.